Vic Cappadora joined the Fuchs R&D team in July 2024 and recently received a promotion to sensory scientist! She leads our sensory department, supporting product development by collecting and analyzing data to ensure our seasonings meet customer expectations. Utilizing our trained panel, Vic runs formal tests to compare products, identify differences, and guide improvements. This process helps us deliver high-quality, customer-aligned products with confidence.
We are thrilled to introduce Vic, a valuable member of our R&D team. Keep reading to learn a bit more about her, both professionally and personally!
Q: Tell us a little bit about yourself.
A: I was born and raised in the Hampstead, Maryland area. I earned a Bachelor of Science in Biology from Randolph-Macon College in Ashland, Virginia, and a certificate in Culinary Arts and Food Services from Lincoln Culinary Institute in Columbia, Maryland. I am also enrolled in the applied sensory and consumer science program at UC Davis, which begins in September 2025.
Before entering the culinary and food science industry, I spent several years working in healthcare. I joined Fuchs as an Associate Food Scientist in July 2024 and have been part of the sensory department since January 2025. In my free time, I enjoy cooking and baking for friends and family, taking long walks with my dog, reading horror novels, and exploring independently owned coffee shops and bookstores.
Q: What excites you most about joining the Fuchs’ team?
A: What excites me most about being part of the Fuchs team is the opportunity to work in such a collaborative and supportive environment. Each of my colleagues brings a unique background, education, and perspective, which not only strengthens our team but also fosters continuous learning and growth. Everyone is eager to share their expertise, answer questions, and lend a hand whenever needed. This allows us to build not only on our own strengths but also on the strengths of those around us, leading to the best possible outcomes. At Fuchs, everything truly is a team effort.
Q: What’s a fun fact about you?
A: A fun fact about me is that I love trying new foods, but I have a personal rule: I don’t try popular regional dishes until I’m in the city or state where they originated. For example, the first time I tried beignets was in New Orleans, and I’m planning to have my first lobster roll when I visit Maine this fall.
Q: What’s your favorite food?
A: My favorite food is a bacon, egg, and cheese sandwich on an everything bagel. It’s simple, but when it’s done right, there’s nothing better.
Q: Can you provide a summary of our sensory capabilities and tests that we offer?
A: We offer a range of sensory testing methods, including discrimination testing, descriptive analysis, and consumer research. I work closely with the food scientists to determine which sensory
test will be most beneficial for each project. We use Compusense software to conduct tests, analyze data, and report our findings.
Our discrimination testing capabilities include triangle, tetrad, duo-trio, 2-AFC (alternative forced choice), paired comparison, threshold testing, and A-not-A methods. Among these, tetrad testing is our most frequently used approach.
For high-priority projects, we conduct descriptive analysis by training a small panel and utilizing methods such as Difference from Control (DFC), lexicon development, and temporal techniques.
Consumer testing is performed with untrained panelists to gather subjective feedback on our seasonings. We most often conduct hedonic (liking) tests with employees and during customer ideation sessions.
In addition to sensory testing, we offer customized training sessions, including, but not limited to:
- Sensory 101
- Spice & Seasonings 101
- Chemesthesis: Exploring Taste Sensations
- Heat Training: Mastering Heat in Flavor
- Colorful Foods: How Color Affects Consumer Perception & Flavor
Q: How does sensory science support product development and innovation at Fuchs?
A: Sensory science plays a vital role in product development and innovation at Fuchs by providing objective data that validates whether our products meet customer expectations and identifies opportunities for improvement.
Our talented scientists evaluate products continuously throughout the development process, but formal sensory testing yields statistically significant results, allowing us to draw conclusions with greater confidence. For example, during a matching project, we conduct discrimination testing to determine whether there is a meaningful sensory difference between our seasoning and the target seasoning. Trained employee panelists assess the products and provide detailed, objective feedback on their perceptions, noting similarities and differences.
These results help our scientists decide whether further revisions are needed, ensuring the final product aligns with customer expectations.
Interested in joining our team? Visit our careers page to check out our current job openings!