Campbell Appoints Former PepsiCo Employee Carlos Barroso As Senior Vice President, Global Research And Development

Campbell Soup Co. appointed Carlos Barroso senior vice president, global research and development (R&D), reporting to Campbell’s President and Chief Executive Officer Denise Morrison. Barroso’s appointment is effective July 31, 2013.

“Research & Development is an essential ingredient in our recipe for delivering the meaningful, consumer-focused innovation needed to change our company’s growth trajectory,” said Morrison, in a prepared statement. “Carlos brings extensive R&D food and consumer packaged goods expertise to Campbell at a very important time. His knowledge of emerging markets and open innovation, coupled with his experience in baked snacks and flavor science, makes him an excellent fit for our organization.”

Barroso, 54, joins Campbell with more than 20 years of experience as an R&D professional. Most recently, he ran his own R&D consulting practice, where he worked with many Fortune 100 clients.

Previously, Barroso was Senior Vice President of R&D at PepsiCo, where he oversaw all R&D for PepsiCo Foods, including Frito-Lay North America and Quaker Foods and Snacks, a $27 billion business with more than 800 R&D employees. Prior to that, he held several roles of increasing responsibility within the PepsiCo Foods R&D organization in the United States and internationally. Barroso began his career at Procter & Gamble.

“I’m looking forward to joining Campbell and partnering with our business leaders, R&D associates and outside partners to accelerate innovation worldwide,” said Barroso. “Campbell is aggressively reinvigorating its innovation pipeline and reshaping its portfolio, and the R&D team must be a critical partner to help drive that growth agenda.”

Barroso will be a member of Campbell’s corporate leadership team.

Barroso earned his bachelor of science degree in chemical engineering from the Georgia Institute of Technology, where he currently serves as chair of the external advisory board for the school of chemical and biomolecular engineering. His significant expertise in flavor science has resulted in two patents while at PepsiCo. He has also published articles and presented at conferences worldwide on a variety of topics including open innovation and globalization.

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