Latest News Archive

Please select Category, Year, and then Month to display items

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

Fun and camaraderie key to Vishuis rugby success

2017-09-27

The forwards of Vishuis laid a strong foundation in
the K1 rugby final against Kagiso. This helped them
to secure a win of 38-16.
Photo: Marelize van Niekerk

They have not only been dominating the residence rugby scene at the University of the Free State over the past few years, but also nationally. Although they might experience added pressure as favourites, a key ingredient to Vishuis’ success story is their enjoyment of the game and their camaraderie.

According to Henco Posthumus, the Vishuis captain, they realise that it still remains residence rugby. “The guys pitch up at practice because they want to play, not because somebody begged them to.”

Comfortable triumph in final

Vishuis claimed their fifth Varsity Cup Koshuis title earlier this year, and will defend their national title after being crowned Kovsie residence champions on 8 September 2017. They beat Kagiso comfortably 38-16 in the K1 final, after leading by 31-9 at half-time.

Posthumus says the fun element is often forgotten, but not at Vishuis. He says it is not just about the first team either. “Almost every house member, no matter if he studies medicine or if he hasn’t played rugby before, is playing a bit of rugby on a Friday evening. That is also why we, as a fairly small residence, can field five teams.”

More than just a game

Although their proud record serves as motivation, it is about more than just rugby. “The guys grow together in different ways. It is an honour to see how they grow during a season, also spiritually.”

They have been lucky not to suffer many serious injuries over a number of seasons, Posthumus says. “We are privileged to have 110 years of history behind our residence, and people from within and outside buy into who we are.”

“Our (new) coach, Zane Botha, is also a valuable acquisition. He has taken our rugby to the next level.”

Back

Economic and Management Sciences

Education

Health Sciences

The Humanities

Law

Natural and Agricultural Sciences

Theology and Religion

Open Distance Learning

Business School

We use cookies to make interactions with our websites and services easy and meaningful. To better understand how they are used, read more about the UFS cookie policy. By continuing to use this site you are giving us your consent to do this.

Accept