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Life at Campbell: Meet Elise, a Campbell Nutrition Scientist

Life at Campbell’s

At Campbell, we make real food to nourish people’s lives everywhere, every day. One way we do that is through the work of our nutrition experts. From nutrition labeling to working in our test kitchen, Elise, a Registered Dietitian Nutritionist (RDN) and Nutrition Scientist, shares what #LifeAtCampbell is like for her. Follow along!

8:00 a.m.

I arrive to work at Campbell’s World Headquarters, take a look at my calendar for the day and begin to tackle my inbox!

9:00 a.m.

As a Nutrition Scientist and RDN, part of my job involves nutrition labeling to create the nutrition facts panels that you see on packaged foods, like on the jars of our Prego pasta sauce. I use my nutrition expertise to evaluate analytical and product data to label according to regulations.

elise with prego pasta sauce jar

10:00 a.m.

Meeting of the nutrition minds! Our weekly team meetings help me keep a pulse on everything that’s going on within my department and throughout the company. I like to hear what everyone’s working on so I can see if there’s any projects I can help with or learn more about so I can further grow my experiences.

11:00 a.m.

A new part of my role is to work with our culinary team in the Consumer Test Kitchen, where we test and craft delicious recipes for our consumers, while keeping nutrition in mind. The team and I talk through different recipe variations so we can create recipes we know families will love. These are perfect meetings to have right when my stomach starts growling before lunchtime. I once tested 6 different lasagnas and 8 different mac and cheese recipes – all in the name of nutrition science!

elise in consumer test kitchen

12:30 p.m.

Still hungry after recipe testing, I dive into the lunch I packed from home: a big green salad with curried tofu and roasted veggies, fruit on the side, and a snack pack of Emerald Whole Almonds. Did you know it’s recommended to have 2.5 cups of vegetables a day, but just 9% of American adults meet those recommendations?  My salad is one way I get my greens in!

Then, I head out for my daily mile-long walk around the Campbell campus with a coworker.

1:30 p.m.

As products are being developed, I collaborate with Jon from our marketing team to come up with the best ways to talk about our products and their nutrition. This process extends from what is on the packaging, to how we talk about our products online. For example, this V8 Healthy Greens Fruit & Vegetable Blends beverage is bursting with veggies and fruit! It has 2 ¼ pounds of vegetables and fruits in every 46oz. bottle, a statement that was vetted by our nutrition team!

elise in marketing meeting

2:15 p.m.

Time for an afternoon break! I catch up with my nutrition colleagues on the latest nutrition industry news, which helps us stay up to date on current trends and innovations.

elise with nutrition colleagues

3:00 p.m.

I am forever learning at my job, so I often tap into the expertise of our product development and sensory teams to learn more about what their role entails so I can broaden my own knowledge. By sitting down with Ompriya from the sensory team, I learn about flavor curves, which depict a product’s flavor journey.

elise learning flavor curves

4:30 p.m.

The workday is almost over, and before I hit the Campbell gym for my evening workout, I stop by the company store to pick up a few of my favorite Campbell products to keep as snacks at my desk, like Goldfish crackers. Thanks for following along!

Each year, the second Wednesday in March is celebrated as Registered Dietitian Nutritionist (RDN) Day, a day which highlights the work of RDNs, like Elise. As you can see, RDNs at Campbell work closely with consumer researchers, scientists, and chefs to help create foods that support balanced nutrition.

To learn more about career opportunities and #LifeAtCampbell, visit our website.

Life at Campbell’s Nutrition

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