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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

UFS committed to a two-language model
2010-08-13

  Prof. Jonathan Jansen

The University of the Free State (UFS) will continue to use a two-language model while it builds capacity for research and teaching in Sotho languages.

This was announced by the Rector and Vice-Chancellor of the UFS, Prof. Jonathan Jansen, when he delivered the 29th DF Malherbe Memorial Lecture on the Main Campus in Bloemfontein yesterday, on the topic: The politics and prospects of Afrikaans, and Afrikaans schools and universities.

“In the course of time black students will learn Afrikaans, white students will learn Sesotho, and all students will learn decent English,” he said.

“Classes will remain in English and Afrikaans, especially in the first years of study. Dual-medium classrooms will break down the racial isolation where outstanding university teachers are comfortable in both languages. Parallel-medium classes will exist where large numbers enable such a facility.”

He said schools and higher education institutions that continue to use language as an instrument of exclusion, rather than inclusion, would remain “culturally and linguistically impoverished”. He said the future of Afrikaans in these institutions lay in its inter-dependence and co-existence with other languages.

“A strong two-language model of education, whether in the form of double- or parallel-medium instruction within a racially integrated campus environment is the only way in which Afrikaans can and should flourish in a democratic South Africa,” he said.

“It is the only model that resolves two problems at the same time: the demand for racial equity, on the one hand, and the demand for language recognition, on the other hand.”

He said the idea of an exclusively Afrikaans university was a “dangerous” one.

“It will lock up white students in a largely uni-racial and uni-lingual environment, given that the participation rates in higher education for Afrikaans-speaking black students are and for a long time will remain very low,” he said.

“This will be a disaster for many Afrikaans-speaking students for it will mean that the closed circles of social, cultural and linguistic socialization will remain uninterrupted from family to school to university.

“Rather than prepare students for a global world marked by language flexibility and cultural diversity, students will remain locked into a sheltered racial environment at the very stage where most South African students first experience the liberation of the intellect and the broadening of opportunities for engaging with the world around them.

“The choice at the Afrikaans universities, therefore, must never be a choice between Afrikaans and English; it must be both.”

Media Release
Issued by: Lacea Loader
Director: Strategic Communication (actg)
Tel: 051 401 2584
Cell:   083 645 2454
E-mail: loaderl@ufs.ac.za
13 August 2010

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