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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

Kovsie first-years get ready for great things

2011-01-16

Prof. Jonathan Jansen (Vice-Chancellor and Rector of the UFS) with two of the first-year students.
- Photo: Lize-Mare Smit

“One thing I can assure you: here academic work comes first.” This was how Prof. Jonathan Jansen, Vice-Chancellor and Rector of the University of the Free State (UFS), set first-years parents’ minds at ease during the welcoming events of the first-years on the Main Campus the past weekend.

The welcoming events, which took place over two days, were attended by a total of 7 000 first-years and their parents from across the country.

Prof. Jansen also told the students and their parents that they were at the best place, by sharing his excitement about all the new students who decided to come and study at Kovsies. “You have overcome major obstacles in order to be here today,” he said at the welcoming.

With more than 90% new students who comply with admission requirements, this group of students promises to become true leaders of South Africa.

Prof. Jansen shared a few plans for the year with the audience. “As in 2010, we shall once again send a group of first-year students to universities later this year, not only in America, but amongst others also to Europe and Asian countries, amongst others, to learn more about different cultures and diversity. We aim to double the number of students who will be selected to 150 this year.” We can also look forward to, amongst others, a brand-new entrance and gymnasium for the Main Campus and four new hostels, two of which will be built on the Qwaqwa Campus.

Prof. Jansen emphasised the seriousness with which academic work had to be regarded, by referring to the compulsory class attendance that was implemented last year. “Since the inception of this arrangement in 2010, there was a 30% increase in students’ pass rate,” he said.

This year, for the first time, honorary awards were also given to young people who had rendered an exceptional service to the community. Anél Kleingeld, a 10-year-old learner from Trompsburg, and Mpho Phahlo from the UFS’s Unit for Students with Disabilities proudly received these awards. Anél made a remarkable contribution to George’s community when she encouraged learners from her` school to collect and deliver 700 litres of water for this community. Mpho made a point of assisting and motivating persons with disabilities at Kovsies to work hard on a daily basis.

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