How to Kraft a successful global career in food science
After 35 years, Julie Simonson, PhD still gets excited to see foods her team has developed at the supermarket.
March 26, 2025
BY LOUISA SMITH, AGRICULTURAL COMMUNICATION & MARKETING, BS '25
Not many people can say they’ve helped develop products for an iconic brand like Red Baron Pizza or helped create the classic Kraft Easy Mac, but University of Minnesota alumna Julie Simonson can! Working in product research and development (R&D) for more than 35 years, Simonson (PhD Food Science) has become a leader in the food science industry.
Discovering an interdisciplinary science
Simonson was born and raised in Iowa, where she was an active 4 H member for nine years. It was through her experience making food experiments for the county fair where she discovered her passion for food and science.
“I always knew that I wanted to have a career somewhere in one of the STEM fields, which is why my discovery of the food science major was perfect for me,” Simonson said. “It combined chemistry, microbiology, nutrition, engineering, along with a good dose of creativity into one major.”
Simonson earned a Bachelor of Science in food science from Iowa State University. She continued her education at the University of Minnesota. Originally, Simonson planned to pursue a master’s degree, but was convinced by professor Dr. Howard Morris to apply directly for the PhD in Food Science.
“I am forever grateful to Dr. Morris’ encouragement and confidence in me to achieve such a milestone,” Simonson said.
Simonson attributes her experiences at the University of Minnesota as a key foundation to her career success. “I learned about being curious, digging in to solve problems, and being creative in identifying solutions,” Simonson said. “I also learned about teamwork and collaborating with others. All of these skills have been directly applicable to my professional life.”
Iconic brands and products
After her time at the University of Minnesota, Simonson embarked on what would become a great career in food science R&D. “My professional journey has spanned three companies, too many product categories to count, and five geographic locations, including an international assignment,” Simonson said.
Simonson began a career with Kraft Foods in R&D product development. She developed pourable salad dressings and dry dinners, where her team developed Kraft Easy Mac. She went on to lead a team working on long-term research technologies and lead R&D for Boca Burger before moving to Munich, Germany to work on cheese and dairy.
“After 17 years with Kraft, I made the difficult decision to leave the company and accept an exciting role with Campbell Soup Company in New Jersey leading R&D teams for their North American Soup, Sauce, and Beverage business,” Simonson said. “Then I led Campbell’s Global Science and Technology function.”
Today, Simonson is the Vice-President of R&D Product Innovation at Schwan’s Company, where she has been for over 12 years. Simonson is responsible for all product development teams across the Asian products, pizza, and desserts categories for retail, club stores, and food service venues.
Going global
Simonson has a passion for travel, which she has been able to experience as a part of her work in the industry. “A lot of my favorite memories as an industry leader are tied to the travel opportunities that I have experienced over the years… working for global companies has enabled me to experience and appreciate a range of cultures from around the world,” Simonson said.
After 35 years, Simonson still gets excited to see products her team has developed and commercialized on the marketplace.
Embrace opportunity
Simonson’s advice to emerging professionals is to build a network, be true to yourself, stay curious, and stay open to new experiences. “Change is challenging, but it happens for a reason; embrace it and move forward!”
Julie Simonson, PhD is the keynote speaker for 2025 CFANS Graduate Commencement. The event is open to the public and will be streamed live on YouTube. Simonson currently serves on the Plant Protein Innovation Center executive board.
Interested in a career in food science, research and development? Learn more about the Department of Food Science and Nutrition degree options.
