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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

Community Service Summit
2008-10-20

Community service must heal our campus

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Community service and community service learning at the University of the Free State must be put in the forefront of healing our divided campus and our divided country.
This was the message from the Acting Rector Prof Teuns Verschoor when he opened the Community Service Summit that was held in Thaba Nchu on 9 and 10 October 2008.
“The importance of community service is that it heals those who help others because the needs of others are more important than our own needs when we render service to those who are worse off than ourselves,” prof Teuns said.

He said community service has already helped to change the UFS in terms of the academic experience of students and staff and in terms of the perceptions that various communities hold about the UFS.

The summit was attended by more than 35 representatives from different Faculties and departments of the university, representatives from the communities in the Motheo and Xhariep District Municipalities as well as the project managers of Lebone Land and the Bloemfontein Life Change Centre.

Several issues pertaining to the Community Service Policy of the UFS, as well as other related issues were discussed which will culminate in a Statement of Intent that will be handed to the Executive Management of the UFS. This is being done in response to the challenge of the acting rector that the Summit will make a meaningful input in the repositioning process of the UFS.

One delegate described her participation in the Summit as a life changing experience. “This articulation of her experience has captured the views of a lot of the delegates. It shows that there is a big need to cement the importance, commitment to and implementation of Community Service and Community Service Learning at the University of the Free State. With the support of our partners we are determined to make a difference in the lives of the people of the Free State and beyond,” said Rev Kiepie Jaftha, Chief Director Community Service at the university.



 

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