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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

Curtains fall on Darwin lecture series

2010-02-03

The University of the Free State (UFS), in collaboration with the Central University of Technology and the National Museum in Bloemfontein, will host the final lecture of the Charles Darwin lecture series entitled "The story of life and survival" as part of the 200-years celebration of Charles Darwin’s birthday on Thursday, 11 February 2010.

The lecture titled Trends in evolution and their bearing on the future of humankind will be presented by Prof. Bruce Rubidge and Prof. Terence McCarthy from the University of the Witwatersrand and co-authors of the book The Story of Earth and Life.

Last year, when the year-long lecture series started, several lectures were presented by academics from various departments at the UFS.
Prof. Marian Tredoux and Mr Johan Loock from the Department of Geology presented lectures on The origin of our solar system and The geological evolution of our planet: the first billion years, respectively.

"Transitions and extinctions" was the topic of another lecture presented by Dr Jennifer Botha-Brink, a paleontologist at the National Museum and affiliated to the Department of Zoology and Entomology at the UFS. She discussed the causes of mass extinctions and their effects on the world's organisms.

The Department of Genetics also made their contribution to this lecture series in the form of two lectures on the genetic foundation of evolution presented by the Head of the Department, Prof. Johan Spies and Prof. Paul Grobler, an Associate Professor in the Department.

Next followed lectures on the evolution of the information and communication technology that were presented by the Departments of Communication Science, Chemistry, Physics, and Computer Science and Informatics, which focused on communication in a manufacturing environment, the knowledge explosion and the broadband universe.

This final lecture of the series will be presented in the CR Swart Auditorium on the UFS Main Campus at 18:00. Limited seats are available and bookings can be made by contacting Ms Isabel Human at humanci@ufs.ac.za or 051 401 2427 before or on Monday, 8 February 2010.

Media Release:
Mangaliso Radebe
Assistant Director: Media Liaison
Tel: 051 401 2828
Cell: 078 460 3320
E-mail: radebemt@ufs.ac.za
2 February 2010

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