Discoveries in Agriculture and Food Sciences

Essential but Excluded: Undocumented Farmworkers and the Structural Foundations of Food Security in California

Allain Fonte — 2026-01-18

This dissertation investigates the role of undocumented farmworkers in sustaining food security in California, a state that produces a substantial share of the United States’ fruits, vegetables, and specialty crops. Despite their central contribution to agricultural productivity, undocumented farmworkers experience persistent legal, economic, and social vulnerabilities that threaten both worker well-being and the resilience of the food system. Drawing on qualitative interviews with farm owners and stakeholders, economic and market analyses, and an extensive review of food security and labor policy literature, this study examines how undocumented labor supports food affordability while simultaneously absorbing structural risks within the agricultural economy. The findings demonstrate that undocumented farmworkers are essential to preventing labor shortages and stabilizing food prices, yet they face disproportionately high levels of food insecurity, exclusion from social safety nets, and hazardous working conditions. Immigration enforcement and policy uncertainty further exacerbate supply-chain fragility. This study concludes that sustainable food security in California requires policy interventions that integrate immigration reform, labor protections, and long-term agricultural sustainability. Addressing these issues is essential not only for farmworker equity but also for the stability of regional and national food systems.

Rethinking Structure; Challenges in the Development of Gluten-Free Pasta and Baked Goods: A Review

Paola Zampirolli Petri — 2026-01-18

The development of gluten-free products entails substantial technological and formulation challenges, primarily due to the difficulty of reproducing the structural, sensory, and nutritional attributes of gluten-containing analogues. The absence of gluten—responsible for the viscoelastic network that confers extensibility, gas retention, and structural integrity to wheat-based doughs—represents a major limitation in processing and product quality. To compensate for this deficiency, gluten-free formulations commonly incorporate optimized combinations of starches, hydrocolloids, and plant proteins to establish an alternative network. Starch gelatinization and the formation of a cohesive, viscous matrix by gums such as xanthan and guar contribute to dough integrity and rheological performance. Concurrently, the interactions between vegetable proteins and these polysaccharide components promote gas retention and stabilize the internal structure during fermentation and baking. This composite system partially replicates the viscoelastic behavior of gluten, thereby improving the texture, stability, and overall quality of gluten-free products.

Using Economic Incentives to Induce Household Water Conservation

Michael Avdeev — 2026-01-18

Water scarcity represents a growing global and regional challenge that threatens environmental sustainability and public health. While economic incentives have been widely used to promote energy efficiency, similar policy mechanisms targeting household water conservation remain limited. This study evaluates whether income tax credits can motivate households to adopt water-saving technologies. Survey data (n = 30) indicate strong public support for tax-based incentives, with higher credit thresholds associated with increased willingness to invest in advanced conservation systems (Avdeev, 2024).