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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

Women must fight for equal opportunities - Motshekga

2010-08-06

Photo: Stephen Collett

“We will not know peace and prosperity unless all women are free. We must open opportunities for women and make sure that we achieve the necessary progress. I believe this would be the best way to honour the life of Charlotte Maxeke.”

This rallying call for action was made by the Minister of Basic Education, Ms Angie Motshekga (pictured), in her speech to commemorate the life of Charlotte Maxeke, a woman she described as “a heroine” to all South Africans.

The University of the Free State (UFS), in conjunction with the Free State Premier’s office, presented the annual Charlotte Maxeke Memorial Lecture at the Main Campus in Bloemfontein to once again honour this remarkable African woman as part of celebrating Women’s Month.

“We must ensure that we act consciously to extend equal opportunities, freedom and justice to all women,” she said. “We must put all our energies together in this task of uplifting women and children.”

She said that even though women had made considerable strides since the advent of democracy in South Africa, especially in government, much still had to be done to ensure equal opportunities for all women.

“There’s a 40% women representation in government, but the question we should ask ourselves is: What value does this representation bring to the life of an ordinary woman? What impact does it have on her life?” she asked.

She said women were still less represented in managerial positions. “Sexism requires the same amount of energy that we use to fight against racism,” she said.

She also announced that the government had decided to declare the graves of Charlotte Maxeke, Lillian Ngoyi and Helen Joseph as national heritage sites.

The well-attended lecture was entitled: United in action to make 2010-2020 a decade for women in Africa.

Among those present were members of the ANC Women’s League, who came in buses and mini-buses; Dr Allan Boesak and his wife; past and present Free State MECs; and the Vice-Rector of External Relations at the UFS, Prof. Ezekiel Moraka.

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

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