Carlos J. Barroso joined Campbell as Senior Vice President-Global Research and Development and Quality, in July, 2013. He reports to Denise Morrison, President and Chief Executive Officer, is a member of the Campbell Leadership Team and heads the Global R&D Leadership Team.
He is responsible for leading Campbell’s 500 R&D employees worldwide, focusing on accelerating innovation and new product development to strengthen the company’s core businesses and expand into higher growth spaces, including new consumer segments, categories and geographies.
Carlos brings more than 20 years of global R&D expertise in food and consumer packaged goods to Campbell. Most recently, he was President of CJB and Associates, his own R&D consulting practice in Dallas, where he worked with many Fortune 100 clients to help solve a broad range of product and innovation challenges.
Before that, Carlos was Senior Vice President of R&D at PepsiCo, where he oversaw all R&D efforts for PepsiCo Foods, including Frito-Lay North America and Quaker Foods and Snacks, a $27 billion business with more than 800 R&D associates. He played a key role in driving the company’s international growth by leading global new product development and sharing product technology collaboratively across regions.
He also directed major long-term innovation plans including crafting a blueprint for leveraging Open Innovation, led quality improvement initiatives to drive growth, and created a leadership training program to build the pipeline for future managers and to foster international cross training.
Carlos previously worked in R&D at Procter & Gamble (P&G), where he held roles of increasing responsibility in the company’s paper and coffee divisions in the US, Italy and France. An inductee of Tau Beta Pi Engineering Honor Society, Carlos is a member of American Institute of Chemical Engineers (AIChE) and the American Chemists Society (ACE). He has published articles and presented at conferences worldwide on topics including Open Innovation and Globalization. In addition, his significant expertise in flavor science has resulted in two patents.
Carlos earned his bachelor’s of science degree in Chemical Engineering from Georgia Institute of Technology, where he currently serves as Chair of the External Advisory Board for the School of Chemical and Biomolecular Engineering.