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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

Prof Moffett’s third book provides comprehensive guide to Basotho medicinal plants
2017-07-26

 Description: Prof Moffett’s book  Tags: Prof Moffett’s book  

Prof Rodney Moffett’s three books documenting Basotho
plants, animals, and the history of the Free State and Lesotho.
Photo: Thabo Kessah


Prof Rodney Moffett has recently published his third book, Basotho Medicinal Plants – Meriana ya Dimela Tsa Basotho. This latest offering deals only with medicinal uses and is based on the data from his first book, Sesotho Plant and Animal Names and Plants Used by the Basotho.

“The latest book came about after a Sesotho language advisor in the Free State Department of Education suggested that there was a need for the medicinal uses of plants by the Basotho to be documented in the vernacular. In a situation where there is an almost total lack of scientific literature in the vernacular, the greatest value of this book therefore, is that it provides a comprehensive guide to the medicinal uses of plants in Sesotho,” said Prof Moffett, Honorary Research Associate in the Department of Plant Sciences on the Qwaqwa Campus.

Book lists names of plants in Sesotho
“It comprises two parts. Part one lists the medicinal categories and plants used, and part two lists the medicinal uses arranged according to the Sesotho names of the plants. It is easy to read, as the information is presented alphabetically with the Sesotho name first, followed by the scientific name and usage thereof. Because a plant often has more than one Sesotho name, the scientific name is included to identify it.”

Prof Chris Nhlapo, Deputy Vice-Chancellor of the Cape Peninsula University of Technology, and Prof Ntsamaeeng Moteetee from the University of Johannesburg are impressed with the book, respectively saying that it assists in documenting the deep indigenous knowledge of the “proud tradition of the Basotho Nation” and it is “an important contribution to the documentation of medicinal plant uses”.

The title of Prof Moffet’s second book was A Biographical Dictionary of Contributors to the Natural History of the Free State and Lesotho.

Prof Moffett was honoured with a Lifetime Researcher Award during the Academic and Research Awards on the Qwaqwa Campus in November.

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