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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

Qwaqwa campus upgrade begins

2005-06-23

Academic facilities, including lecture halls and the library, on the Qwaqwa campus of the University of the Free State (UFS) will be upgraded to the tune of R1,4-million.

An extra R100 000,00 has also been made available for the upgrading of four staff houses on campus.

The tender for this project was awarded to a local business in the Qwaqwa region, Mguni Enterprises. This phase is expected to be completed next month - July 2005.

This is the second phase of upgrading of the Qwaqwa campus, following the earlier upgrading of student residences to the tune of R6,2-million.

“The total capital injection to improve the infrastructure on the campus is R7,7 -million. The aim of the upgrading is to improve the infrastructure of the campus in order to provide an atmosphere conducive to learning, “said Prof Peter Mbati, Qwaqawa Campus Head.

The first phase of the upgrading - amounting to R6,2 million - comprised of the upgrading of the five student residences and mainly dealt with the maintenance backlog. Residences were painted, old furniture replaced, electricity rewired and the necessary alterations made to ensure sufficient hot water supply as well as a new look to the face of the residences.

According to Prof Mbati the student visiting areas, reception areas and rooms were also improved by the changes in the first phase. The renovated residences now also boast facilities such as kitchenettes, washing machines and tumble driers and computers rooms.

There are currently 754 students staying in the residences. Three residences accommodate female students and the other two are for male students. Students who are not accommodated on campus stay at the former Tshiya College of Education, approximately 5 kilometers from the campus. These students are bussed in to the campus on a daily basis.

“All these developments are a major step forward for the Qwaqwa campus as it once again shows our commitment to the campus to make it an attractive site of higher education in the Eastern Free State,” said Prof Frederick Fourie, Rector and Vice-Chancellor of the UFS.

Media release

Issued by:  Lacea Loader
   Media Representative
   Tel: (051) 401-2584
   Cell: 083 645 2454
   E-mail: loaderl.stg@mail.uovs.ac.za

23 June 2005

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