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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

UFS talks directly to South African ambassador to Japan

2011-03-16

Direct conversation between the UFS and the South African ambassador to Japan
Photo: Gerda-Marie Viviers

During a direct conversation with the South African ambassador to Japan, Mr Gert Grobler, today, the University of the Free State (UFS) expressed its compassion and solidarity with the people of Japan. The university also stated that it intended to support the country and its citizens in various ways.

This came after Japan was plunged into chaos the past week as a result of various earthquakes and consequential disasters. Mr Grobler, who participated in the conversation via Skype from Tokyo, welcomed this talk initiative initiated by Mr Rudi Buys, Dean: Student Affairs, and the Interim Student Committee (ISC). The talks formed part of a series of initiatives launched by students to promote solidarity with Japan, and which includes fund-raising projects and awareness campaigns.

Mr Grobler expressed his appreciation for the initiative: “The initiative by the UFS is greatly appreciated, and I shall do anything to promote partnerships between the UFS and Japan, particularly in collaboration with the ambassador for Japan in South Africa. The solidarity project is essential, because this is the worst crisis Japan has ever experienced in its history.”

In solidarity with Japan, the Student Committee envisages a mass march on Thursday, 17 March 2011 by means of which students will declare their unanimity with Japan and their support of human rights.

Prof. Jonathan Jansen, UFS Vice-Chancellor and Rector, also promised to send a message of support directly to the Japanese embassy in Pretoria, as well as extending a hand of support to Japanese universities in order to become part of discussions on how to render assistance, while making plans for students to visit the respective countries and share their experiences first-hand.

Mr Buys informed the ambassador that the university would support the rescue teams, which are departing for Japan in response to a request by Mr Grobler, by means of manpower. In response to this, Mr Grobler, a Kovsie alumnus, welcomed this token of compassion and offer of assistance. “I am excited to see that South Africa cares so much for Japan.”

Media Release
15 March 2011
Issued by: Lacea Loader
Director: Strategic Communication
Tel: 051 401 2584
Cell: 083 645 2454
E-mail: news@ufs.ac.za

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