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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

Graduation ceremony awaited with great excitement

2011-06-22

Everything is running according to plan on the Bloemfontein Campus of our university for the graduation ceremony of Ms Oprah Winfrey, which is taking place in the Callie Human Centre today, 24 June 2011.

The graduation ceremony, during which an Honorary Doctorate in Education will be conferred upon Ms Winfrey, promises to be something special. Measured against the smooth course of the preparations, the speed at which the tickets were obtained and the continuous interest amongst UFS staff and students, as well as members of the public, this promises to be a real 2011 highlight for all who are going to attend the event.

Strict safety and security measures shall be enforced and therefore, ticket holders are requested to make sure that they arrive early on the Bloemfontein Campus.

The UFS is aware of the fact that tickets are sold illegally at shopping centres in Bloemfontein. Computicket equipment shall be used on the premises tomorrow to ensure that only persons who have original tickets in their possession are admitted. People found to be in possession of forged tickets tomorrow shall be prosecuted.

The doors of the Callie Human Centre shall open at 13:00 on Friday for ticket holders and shall be closed strictly at 14:00. For safety and security reasons, nobody shall be allowed to enter or leave the building after the doors were closed.

Although the entrance gates to the Bloemfontein Campus shall not be closed, certain streets on the campus will be closed for some time today (23 June 2011) and the whole of Friday (24 June 2011). More information about this is available at www.ufs.ac.za

Clear signs, as well as voluntary staff, shall guide parking visitors to their parking spaces. The volunteers were selected after staff of all three campuses offered their assistance for the day.

Amongst the 4 500 guests attending the graduation ceremony are various well-known personalities and dignitaries, alumni, learners and other stakeholders of the university. Good reaction has also been received from the local, national and international media.

The programme in the Callie Human Centre is as follows:

13:00 Doors open
14:00 Doors close
14:30 Opening performances
15:30 Graduation ceremony
16:00 Ms. Winfrey’s speech and question and answer session with students
18:00 Programme ends.

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