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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

Marjolein Sêr Group to compete in America
2009-04-03

 
Prof. Ezekiel Moraka, Vice-Rector: Student Affairs at the UFS and the Sêr Group of Majolein residence.
Photo: Hannes Pieterse
A group of 17 female students from the University of the Free State’s (UFS) Marjolein Hostel have been selected to represent the university in an international a capella singing competition in New York, USA on 18 April 2009.

It is the first time that a South African singing group will take part in this competition.

The group has been singing together with coach Ms Marisan Nienkemper since 2006. In that year they obtained a second place and in 2008 they won the UFS’s serenade competition as well as received the prize for the best newly-composed a capella song. They also competed in the national university serenade competition in August 2008.

Ms Nienkemper contacted Ms Amanda Newman, the executive director of Varsity Vocals in the USA at the end of last year. Based on a video audition, she invited the group to compete in the international competition. She also regarded the group as having a high standard.

“We are extremely proud of Marjolein. Student life is an important part of higher education institutions and of the total development of students. The fact that one of our residences qualified for this competition is an indication of the vibrancy of our student life,” said Prof. Ezekiel Moraka, Vice-Rector: Student Affairs of the UFS.

The group will be leaving South Africa on 11 April 2009. The competition will take place at the Lincoln Center for the Performing Arts.

Media Release
Issued by: Lacea Loader
Assistant Director: Media Liaison
Tel: 051 401 2584
Cell: 083 645 2454
E-mail: loaderl.stg@ufs.ac.za  
2 April 2009

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