Julie is Vice President of R&D Product Innovation at Schwan’s Company, an affiliate of CJ CheilJedang Corporation.  She leads a multi-site product development team responsible for the product design of frozen pizza and desserts from concept through commercialization for all Schwan’s Company’s business units and channels.  She also champions new category innovations and open innovation initiatives to advance the company’s growth strategy.

Julie’s passion for sustainability at Schwan’s resulted in her co-leading the MBOLD initiative to champion a circular economy for packaging and flexible film in the Upper Midwest region.  She is excited to be on the Board of Directors for Myplas USA to advance this vision into reality in 2023.

Julie began her career with Kraft Foods, where she spent 17 years in progressive R&D roles from Senior Scientist to Director R&D in numerous categories within the U.S. and then Europe. She joined Campbell Soup Company in 2008 as R&D Vice President for North America Soup, Sauces, and Beverages and then moved to leading Global Science and Technology prior to joining Schwan’s Company in 2012.  She earned her Doctorate in Food Science from the University of Minnesota – Twin Cities and her Bachelor of Science degree in Food Science from Iowa State University.