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28 April 2023 | Story Leonie Bolleurs | Photo Supplied
Schae-Lee Olckers’
UFS PhD student and food scientist Schae-Lee Olckers’ research could contribute to a stable supply of good quality wheat and bread, even in the face of climate change.

Follow your passion in order to find your purpose. This is the mantra of food scientist and University of the Free State (UFS) PhD student Schae-Lee Olckers, whose research is set to improve wheat quality by identifying which types of wheat are better able to tolerate stress, and which proteins are most important for producing high-quality bread. 
 
“By grasping this, it is possible to ensure that we continue to have a stable supply of good quality wheat and bread, even in the face of climate change,” says Olckers, who believes wheat is one of the most important food grains in the human diet, and one of the most important staple cereal crops in the world.

Her PhD study, ‘The influence of abiotic stress on gluten protein and baking quality in bread wheat’, under the supervision of Dr Angie van Biljon and Prof Maryke Labuschagne in the Department of Plant Sciences, and Prof Garry Osthoff in the Department of Microbiology and Biochemistry, is investigating how different levels of heat and drought stress – mostly due to climate change – affect the gluten protein composition of high-yield bread wheat.

Olckers is a food scientist at StartWell Foods (Pty) Ltd, a non-profit organisation that produces high-quality extrusion products for feeding schemes around the country. The products help to eliminate stunted growth among children.

Improving wheat breeding programmes
This research could help us find ways to adapt to climate change and continue to produce high-quality wheat and bread for people around the world. – Schae-Lee Olckers

Her research focuses on examining different types of wheat and investigating how proteins are affected by stressors like heat and drought, to understand how these stressors impact the quality of bread. She uses new proteomic methods to look at the different proteins in the wheat flour, to gain a better appreciation of how gluten proteins react to stress.

In this study Olckers is able to see how the proteins change in the various wheat cultivars, helping us to understand how the different types of wheat perform in baking, and how the proteins affect the final product.

She collaborates with the International Maize and Wheat Improvement Center (CIMMYT) in Mexico, that releases new wheat cultivars for developing countries. Their aim is to develop wheat cultivars that maintain their quality in different environments.  To investigate the performance and characteristics of the seeds, both in the field and in the laboratory, CIMMYT did the field trials, quality assessment, and supplied the seeds for high-performance liquid chromatography (HPLC) and proteomics analysis. 

Finding ways to adapt to climate change

She believes that understanding how these stressors impact the production of bread-baking quality in wheat will help scientists gain important insights into how climate change affects our food supply. 

“Taking into consideration the current and projected intensifying heat and water deficit stresses, it is crucial to improve the understanding of these phenomena in order to implement new breeding strategies for sustainable wheat quality. This research could help us find ways to adapt to climate change and continue to produce high-quality wheat and bread for people around the world,” Olckers says. 

News Archive

Department of English changed to empower students
2017-07-05

Description:Department of English  Tags: Department of English

Lecturers from the Department of English at the University of the Free State have been working
hard to create a robust learning environment for students through continuous assessment.
Photo: Sonia Small


A new curriculum, exciting third-year seminars, and a transition to continuous assessment. These are some of the changes made by the Department of English at the University of the Free State (UFS) over the past few years. The department, which also boasts four National Research Foundation (NRF) researchers, did this to tailor the curriculum towards the needs of its students and to foster a better culture of engagement.

According to Prof Helene Strauss, Head of the Department, the advantages of these changes are clear. “Staff have noted a significant improvement in both the basic writing and critical deliberation skills of our students, and in the responsibility they are taking for their own learning.” The new curriculum empowers students to take a position in relation to the knowledge they encounter in the classroom, thereby strengthening their own critical voice.

Taking continuous responsibility

One of the most significant changes for students was the fact that they have to take responsibility all the time. Prof Strauss says continuous assessment changed “last-minute cramming to near-daily, student-centred activities of reading, writing, and critical discovery.”

Because students have to prepare for lectures and reflect on materials, they are in a better position to internalise difficult debates and critical concepts. “Rather than telling students what to think, we help them develop flexible, critical tools to make sense of a changing world.”

Third-year seminars are another way of including forms of instruction that concentrate on the links between education and democracy, but still improve students’ ability to speak and write English accurately. Every semester, students can choose seminars from a range of topics such as ‘Witchcraft’ (Prof Margaret Raftery) and ‘The Art of Dying’ (Dr Mariza Brooks).

Research and associates around the world

Dr Marthinus Conradie, Dr Rodwell Makombe, Prof Irikidzayi Manase, and Prof Strauss are all NRF-rated researchers in the department.

The department also has affiliated research associates from countries including Zimbabwe, the USA, and Canada. Dr Kudzayi Ngara currently holds a competitive NRF grant for a project on Southern African urbanity, and Dr Philip Aghoghovwia recently received the prestigious African Humanities Programme Fellowship.

Under the guidance of Dr Ngara, the department has been able to roll out a new Honours programme on the Qwaqwa Campus. The campus now also offers students the opportunity to pursue MA and PhD studies.

Other highlights:
• Hosted the international Institute of the Association for Cultural Studies in 2015.
• Books published: Dr Susan Brokensha (with Burgert Senekal). Surfers van die Tsunami: Navorsing en Inligtingstegnologie binne die Geesteswetenskappe (SUN MeDIA, 2014); Prof Iri Manase. White Narratives: The depiction of post-2000 land invasions in Zimbabwe (UNISA Press, 2016); as well as co-edited volumes with Cambridge Scholars Publishing (Dr Oliver Nyambi) and Routledge (Prof Helene Strauss).
• Publications include three special journal issues (of ISI journals Critical Arts: South-North Cultural and Media Studies; Safundi: The Journal of South African and American Studies; Interventions: International Journal of Postcolonial Studies).

 



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