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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

Huge interest in Ms Oprah Winfrey's visit to our university
2011-06-10

 

Staff and students from our Bloemfontein Campus queued since early this morning to obtain their tickets.
Photo: Phelekwa Mpono

The atmosphere on our campuses is electric with the upcoming visit and Graduation Ceremony of Ms Oprah Winfrey in Bloemfontein.

Ms Winfrey will receive an Honorary Doctorate in Education from our university on Friday, 24 June 2011.

Every single ticket for the event was snapped up within hours of becoming available this morning (Wednesday, 15 June 2011). Staff and students queued in front of the Information Centre on our university’s Bloemfontein Campus to get their free tickets, while the general public did the same at Computicket outlets throughout the country.

The university would like to thank everyone for their positive attitude and eagerness to be part of this special day. A special thank you to all our staff and students who have volunteered their services and are helping to plan and manage the event.

The university requests everyone who has managed to secure a ticket to ensure that they arrive early on the Bloemfontein Campus that day.

On Friday, 24 June 2011, the doors of the Callie Human Centre will open for both special guests and the public in general at 13:00. The doors will close strictly at 14:00 and no one will be allowed to enter or leave the building for reasons of safety and security.

Entertainment before and after the Graduation Ceremony will be provided by acclaimed musicians such as the internationally lauded, award-winning singer Sibongile Khumalo, the Botshabelo String Orchestra, the Bloemfontein Children’s Choir and the choir of the Bartimea School for the Deaf and Blind.

After the Graduation Ceremony, Ms Winfrey will formally address the 4 500 guests, after which she will conduct a Question-and-Answer Session with students from the large audience. 


Media Release
15 June 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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