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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

Africa the birthplace of mathematics, says Prof Atangana
2017-11-17


 Description: Prof Abdon Atangana, African Award of Applied Mathematics  Tags: Prof Abdon Atangana, African Award of Applied Mathematics

Prof Abdon Atangana from the UFS Institute for Groundwater Studies.
Photo: Supplied

 

Prof Abdon Atangana from the Institute for Groundwater Studies at the University of the Free State recently received the African Award of Applied Mathematics during the International conference "African’s Days of Applied Mathematics" that was held in Errachidia, Morocco. Prof Atangana delivered the opening speech with the title "Africa was a temple of knowledge before: What happened?” The focus of the conference was to offer a forum for the promotion of mathematics and its applications in African countries.

When Europeans first came to Africa, they considered the architecture to be disorganised and thus primitive. It never occurred to them that Africans might have been using a form of mathematics that they hadn’t even discovered yet.

Africa is home to the world’s earliest known use of measuring and calculation. Thousands of years ago Africans were using numerals, algebra and geometry in daily life. “Our continent is the birthplace of both basic and advanced mathematics,” said Prof Atangana. 

Africa attracted a series of immigrants who spread knowledge from this continent to the rest of the world.

Measuring and counting
In one of his examples of African mathematics knowledge Prof Atangana referred to the oldest mathematical instrument as the Lebombo bone, a baboon fibula used as a measuring instrument, which was named after the Lebombo Mountains of Swaziland. The world’s oldest evidence of advanced mathematics was also a baboon fibula that was discovered in present-day Democratic Republic of Congo.

Another example he used is the manuscripts in the libraries of the Sankoré University, one of the world’s oldest tertiary institutions. This university in Timbuktu, Mali, is full of manuscripts mainly written in Ajami in the 1200s AD. “When Europeans and Western Asians began visiting and colonising Mali between the 1300s and 1800s, Malians hid the manuscripts in basements, attics and underground, fearing destruction or theft by foreigners. This was certainly a good idea, given the Europeans' history of destroying texts in Kemet and other areas of the continent. Many of the scripts were mathematical and astronomical in nature. In recent years, as many as 700 000 scripts have been rediscovered and attest to the continuous knowledge of advanced mathematics and science in Africa well before European colonisation. 

Fractal geometry

“One of Africa’s major achievements was the advanced knowledge of fractal geometry. This knowledge is found in a wide aspect of Africa life: from art, social design structures, architecture, to games, trade and divination systems. 

“The binary numeral system was also widely known through Africa before it was known throughout much of the world. There is a theory that it could have influenced Western geometry, which led to the development of digital computers,” he said. 

“Can Africa rise again?” Prof Atangana believes it can.

He concluded with a plea to fellow African researchers to do research that will build towards a new Africa.

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