Campbell Soup Company is driven and inspired by our Purpose: Real food that matters for life’s moments. We make a range of high-quality soups and simple meals, beverages, snacks and packaged fresh foods. For generations, people have trusted Campbell to provide authentic, flavorful and readily available foods and beverages that connect them to each other, to warm memories and to what’s important today. Led by our iconic Campbell’s brand, our portfolio includes Pepperidge Farm, Bolthouse Farms, Arnott’s, V8, Swanson, Pace, Prego, Plum, Royal Dansk, Kjeldsens and Garden Fresh Gourmet. Founded in 1869, Campbell has a heritage of giving back and acting as a good steward of the planet’s natural resources.
As a food and beverage company, Campbell has the exciting challenge of translating culinary inspiration into consumer products. How does an engineer or scientist take a chef’s artistic creation and translate it into something that can be manufactured? Our approach is not to undo the art, but to capture it.
Campbell is proud to share this approach and our learnings with students through STEM-related activities and events, affording students the opportunity to see different types of career paths that are available to them. This is a unique opportunity to not only engage and inspire students who have an interest in STEM, but also allows us, the employers, the opportunity to help frame the curriculum and develop the skills needed for future STEM roles and potential future candidates.
- Campbell’s annual STEM Career Accelerator Day, which aims to inspire students’ interest and persistence in STEM coursework and innovation by exposing them to Campbell R&D professionals and career paths, and by allowing the students to participate in experiential learning activities that focus on the culinary and food sciences. For the last two years, Campbell has hosted 30 students from Camden Academy Charter High School at its World Headquarters in Camden, N.J., as part of this program.
- Members of Campbell’s R&D department recently participated in The MIND Research Institute’s Taste of Math, demonstrating through the lens of food ratios.