Inside a U.S. Department of Agriculture research lab in Wapato, 鶹Ƶ STEM students spent their summer not just studying science — but doing it. Their work wasn’t theoretical or confined to textbooks. It was hands-on research with real-world implications, aimed at solving problems that matter to the Yakima Valley, such as protecting orchards from invasive pests.
Through YVC’s undergraduate research program, students stepped into the role of scientists, gaining practical experience and contributing to projects tied directly to the region’s agricultural economy.
“I think all the research here is important because it directly relates to the economy of this area,” said Aram Langhans, a YVC biology instructor and longtime mentor. “We are an agriculturally based community, and we compete with insects and pests for our crops.”
TOP: YVC students from left, Sephen Martinez, Ruby Zepeda and Jasmin Gonzalez work in the U.S. Department of Agriculture research lab in Wapato. ABOVE: Biology Instructor Aram Langhans, right, talks with student researchers at the USDA site during summer 2025.
Langhans leads one of several STEM-focused projects at YVC. His current work, in collaboration with USDA Research Geneticist William Walker, investigates juvenile hormone binding proteins in codling moths — tiny but destructive insects that threaten apple and pear orchards across the valley.
Using molecular biology techniques such as polymerase chain reaction (PCR), students examined the expression of different juvenile hormone binding protein genes in codling moth larvae and confirmed gene sequences for the different genes. The goal is to better understand how these pests develop and reproduce — knowledge that could inform future pest control strategies.
“I think it’s important that students can work and really gain knowledge of how the scientific process works. And how science is important in solving problems.”
– Aram Langhans, biology instructor
But for the students, the impact goes far beyond the science.
“Honestly, it’s been really great,” said Jasmin Gonzalez, a student researcher who plans to become a doctor of physical therapy. “I wasn’t sure what to expect at first, but it’s helped me learn how to manage all of the stuff we’re doing. We have to multitask and pick who’s the best person for each task.”
Gonzalez found the opportunity through YVC’s STEM Club, which connects students with resources, experiences, research projects and professional development in STEM areas. She initially expected to be reading articles — not working directly in a lab.
“I think it's great having students come in here every summer. They're able to work on their projects as part of their professional development as students, trying to figure out what they want to do with their life and their careers.”
– William Walker, USDA research geneticist
“I’m really glad I got a hands-on research opportunity,” she said. “I feel like the biggest thing I’ve learned is to question everything. You know what you’re expecting, but you also build knowledge on what you don’t know already.”
YVC has been a leader in developing and implementing undergraduate research (UGR) experiences at Washington state’s community and technical colleges. More than 250 YVC students have participated in STEM research projects since 2012.
Ruby Zepeda, right, along with Sephen Martinez collect samples the investigate the juvenile hormone binding proteins in codling moths.
Ruby Zepeda, a recent YVC graduate who is continuing her studies at Washington State University in biology, found the experience equally eye-opening.
“I thought I would have to know a lot of things going in,” Zepeda said. “But I was surprised by how much mentorship there was. Will and Aram really guided us through the process — it was a great learning experience.”
Walker said working with community college students brings refreshing energy to the lab.
“What I really appreciate is their perspective,” Walker said. “This is their first formal research experience outside of a classroom lab. That freshness to science — it can be really energizing.”
Walker emphasized the importance of offering research opportunities at the community college level, especially for students in programs like Running Start.
ABOVE: USDA research geneticist and project mentor William Walker, left, talks with student researcher Sephen Martinez about his project during the undergraduate research symposium held in YVC's Glenn Anthon Hall in August 2025. BELOW: Student researcher Jasmin Gonzalez, left, shares research findings with Walker during the research symposium.
“I didn’t have any research experiences as a high school student,” he said. “I think it’s fantastic that they’re getting this kind of exposure now.”
The benefits of undergraduate research are well-documented: students gain practical skills, deepen their understanding of scientific methods and build confidence in their abilities. At YVC, those benefits are amplified by the local relevance of the work.
“This group of students is really good,” Langhans said. “This year is the first time I’ve ever tried to work with three students. They’ve multitasked quite well. And one of the students has turned into a great leader.”
For Gonzalez, Zepeda, Martinez and their peers, the experience has been more than a résumé booster — it’s been a glimpse into the world of discovery.
“Just don’t worry,” Gonzalez said, reflecting on her advice to future student researchers. “Everyone here is so nice. If you have any questions, they are so helpful. And have fun.”
From molecules to meals, exploring the chemistry of hazelnuts
While one group of YVC students studied insects in a biology lab, another team focused on chemistry — analyzing how post-harvest drying methods affect the fatty acid composition of hazelnuts.
Student researchers Jazmine Montes-Perez, left, and Hugo ‘Gian Carlo’ Perez, right, during a lab session for their undergraduate research project in YVC's Glenn Anthon Hall.
Led by Shawn Teng, YVC’s director of occupational health and safety and adjunct chemistry instructor, the project used gas chromatography to examine how different drying techniques influence the nutritional quality of hazelnuts. The findings could help local farmers optimize their processes and preserve the health benefits of their crops.
“For a hazelnut farmer, this information is very useful,” Teng explained. “You want to keep a certain amount of fat in the nut so that when it gets to the person’s table, it’s healthier.”
Teng’s team worked directly with a small local grower, and the results of their study could shape how hazelnuts are dried and processed in the Yakima Valley.
“We’ve identified a major fatty acid in the hazelnuts,” Teng said, “which could influence the chemical stability and moisture dynamics of the nut during dehydration. I’ve been surprised by how much fat is coming from them. It’s a lot.”
Student researcher Hugo ‘Gian Carlo’ Perez saw the project as a meaningful way to apply his love of chemistry. Perez, who plans to study optometry at Oregon Pacific University, said the experience helped him understand the full arc of scientific inquiry —from forming a hypothesis to analyzing results.
One of the first and most important steps in the project was identifying the appropriate scientific method to guide their work.
Student researcher Jazmine Montes-Perez weighs hazelnuts as part of her research project investigating how drying methods affect the nutritional component of the nut.
“We had a question but needed to figure out how to get an answer,” said Perez. “Finding the method was tough, but once we found it, it was very smooth. I really liked going through the steps [of the research project].”
Perez also discovered the importance of staying flexible in both his research focus and in selecting the most effective methods. Early on, he limited his review to studies specifically about hazelnuts, which narrowed the range of useful information he could access.
“I was so laser-focused on hazelnuts that I missed out on helpful research about other nuts,” he said. “Once I expanded my search, I found a bunch of articles on lipid analysis and extraction that were really useful.”
Jazmine Montes-Perez, who plans to transfer to the University of Washington and pursue medical school, said the highlight of the project was working with a gas chromatography machine — a tool rarely encountered outside advanced chemistry courses.
“I was shocked that it could detect such fine amounts of fatty acids,” Montes-Perez said. “You never really hear about it unless you’re in a chemistry course.”
Montes-Perez also appreciated the close-knit nature of the research team.
“I feel like I got closer with my lab partner and my instructor,” she said. “I think I would’ve felt uncomfortable if it was a larger team, because I’m a very shy person.”
Teng, who graduated from YVC in 2009, said his own experience as a student without access to research opportunities inspired him to mentor others.
“Early exposure to research opportunities will benefit students for future education,” Teng said. “It helps them connect to the real world.”
He sees the summer research projects as a condensed version of graduate-level work, giving students a taste of what lies ahead in academia or industry.
Student researcher Hugo ‘Gian Carlo’ Perez, center, explains the findings of his research project to YVC faculty during the research symposium.
“They form a hypothesis, design experiments, collect data and analyze it,” Teng said. “It’s like a very condensed version of a master’s program.”
And the impact goes beyond the lab. Teng believes the Yakima Valley needs more chemists — professionals trained to do the kind of work these students are already practicing.
“Only chemists can do this type of work — those that know the background, have knowledge of chemistry, and are trained to use these instruments,” he said. “鶹Ƶ is uniquely suited to train students to meet this need.”
Story by Stefanie Menard, AA-DTA ’05, communications consultant. Photos by Menard and Dustin Wunderlich, director of community relations.