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

UFS Camerata ends concert season on a high note

2017-11-02

The final concert at Endler Hall at Stellenbosch University, presented by the
Endler Concert Series, was attended by the UFS Rector and Vice-Chancellor,
Prof Francis Petersen and Mrs Cheslyn Petersen. Here, on stage, is Prof Petersen
with the Camerata.
Photo: Supplied

The OSM Camerata (OSMC) of the Odeion School of Music at the University of the Free State ended the 2017 concert season on a high note with two gala concerts presented in the Western Cape as part of the ensemble’s fifth birthday celebrations. The first concert took place at the well-known Hugo Lambrechts Auditorium in Parow on 20 October 2017. A Stellenbosch University audience also had the privilege of listening to the Camerata at Endler Hall the following day.

A substantial part of the concert programme recited during the concerts was dedicated to prolific South African composer, Prof Hendrik Hofmeyr, in honour of his 60th birthday on 20 November 2017. The ensemble recited Super Flumina Babylonis, Notturno Elegiaco & Spokewals/Phantom Waltz - all works commissioned from Prof Hofmeyr for the OSMC.

The Odeion School of Music awarded the Order of the OSM to Prof Hofmeyr during the concert in gratitude for his tremendous contribution as a South African composer.

The final concert at Endler Hall, presented by the Endler Concert Series, was attended by the UFS Rector and Vice-Chancellor, Prof Francis Petersen, and Mrs Cheslyn Petersen.

According to Marius Coetzee from the Odeion School of Music, the OSMC was strategically founded in 2012 as the OSM’s flagship chamber orchestra with its main objective being to create a catalyst for excellence. From a pedagogical perspective, the OSMC serves as an incubator to nurture fully rounded musicians who are thoroughly prepared for the demands of their trade as orchestral musicians, soloists and conductors.

Responding to the demand for excellence, on 1 September 2017 it was announced that the OSMC received first prize for the 2017 Ictus International Music Competition (US) as the winner of the category for Conservatory and University Orchestras.

Louis van der Watt, head of strings at the University of Stellenbosch Conservatory and vice conductor of the university’s symphony orchestra, remarked that the OSMC presented an excellent concert. Audience members concurred, saying the OSM Camerata was setting new standards for orchestral playing in South Africa.

Review from Louis van der Watt, University of Stellenbosch (available in Afrikaans)

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