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Revolutionising wheat: Developing cultivars that maintain their quality in heat and drought

28 April 2023 | Story Leonie Bolleurs | Photo Supplied

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

Award-winning architect firm presents the 29th Sophia Gray Memorial Lecture and Exhibition

2017-09-07

At the Sophia Gray Bursary Fund breakfast, were from the left:
Henry Pretorius, head of the UFS Department of Architecture,
AJ Corbett, and Boipelo Morule, third-year student
in Architecture and Prof Francis Petersen, UFS Rector
and Vice-Chancellor, at the UFS
Photo: Stephen Collett

The laureates of this year’s Sophia Gray Memorial Lecture were George Elphick and Nicholas Proome from the award-winning architecture firm, Elphick Proome Architects (EPA). Over the past 28 years this Durban firm has received 26 awards and its work has been published in 26 magazines.

From bedroom to boardroom
EPA is involved in major corporate architecture as well as several residential projects. It believes that good design is produced from careful study and research combined with sound technical knowledge and artistic judgement. At the 29th Sophia Gray lecture, presented by the Department of Architecture at the University of the Free State, EPA addressed the Bloemfontein community, stating that architecture was about people, space and light.

For EPA, architecture is the form of art with the most impact on society. “Ultimately, our architecture needs to be enjoyed and be hard to forget,” it said.

In its three decades of practice, most of EPA’s built work has been executed in South Africa. It has also completed projects beyond South African borders, including Mozambique, Kenya, Ghana, and France.

The lecture was followed by the opening of the 29th Sophia Gray Memorial Exhibition at Oliewenhuis Art Museum.

New PhD in Architecture with Design announced
A highlight at this year’s lecture was the announcement by Henry Pretorius, the head of the department, of a new and innovative doctoral programme, the PhD in Architecture with Design. From 2018, students with a MArch (professional) or MArch can enrol for this postgraduate qualification.

“The programme recognises the intelligence and ingenuity of design. Its primary objective is to harvest and study the implicit orientations, operations, and achievements of design, and to enlist creativity in the formation of new knowledge. The degree facilitates analytical reflection, stimulates creative action, and opens new insights into the unique logic of design,” said Pretorius.

“Although design-based research has gained international momentum in recent years, similar research has not been done in South Africa until now.”

Contribution to the Sophia Gray Bursary Fund
During a breakfast function, the department also announced another initiative, the Sophia Gray Bursary Fund. Prof Francis Petersen, Rector and Vice-Chancellor at the UFS, said that the type of architecture in developing countries was different from places such as New York and other big cities in developed countries. For a transformed profession we need architects from different cultures and demographics in the system. The bursary fund was a fantastic starting point for this to happen.

The Sophia Gray Bursary Fund initiative is part of a greater call to alumni and friends of the department to be actively involved in the department’s continuous development and future endeavours towards imagination, care, and excellence.
AJ Corbett, founder and director of TCN Architects in East London, made the first contribution towards the fund.

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