Dr. Campbell joined the faculty of the Department of Foods and Nutrition in the College of Home Economics (later Human Ecology and now within the College of Education, Health, and Human Sciences) in 1961 and remained a member of the faculty until her retirement in 1982. She held a research appointment in the Institute of Agriculture and received the outstanding teacher award in the College of Home Economics. She gained national recognition for her research in the functional properties of starch, lipids, and proteins. She authored 17 articles in textbooks, anthologies, and journals and coauthored The Experimental Study of Food (2nd ed., 1979). Her contributions to the intellectual life of the university have been recognized by the placement of a plaque in her honor on a faculty study.