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28 April 2023 | Story Leonie Bolleurs | Photo Supplied
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

Conference on religion and reconciliation
2011-07-25

 

At the conference were, from the left, front: Dr Frank Chikane, President of AFM International; Dr Mathole Motshekga, Chief Whip of the ANC; at the back: Rev. Maniraj Sukdaven, Head of our Department of Religion Studies; and Dr Alan Boesak, connected to our International Institute for Studies in Race, Reconciliation and Social Justice, as well as a minister in the United Reformed Church.

In recent times, reconciliation has mainly been politically driven, Dr Alan Boesak stated during a conference on religion and reconciliation. He was one of a number of prominent academic leaders from various religions who participated in the conference: Exploring religious understanding for reconciliation.The conference was presented by our Faculty of Theology and the International Institute for Studies in Race, Reconciliation and Social Justice at our university this week.

According to Dr Boesak, a theologian connected to our International Institute for Studies in Race, Reconciliation and Social Justice, reconciliation means much more than simply former enemies no longer attacking or killing one another; they also have co-exist with a positive attitude towards one another.
 
Speakers from, amongst others, the Christian, Jewish, Baha’i, Rastafarian, Islam and Buddhist religious communities shared their views on reconciliation with one another.Most of these speakers referred to the special value of humankind in each religion. A person’s life has a supernatural dimension, which ought to play a major role in the way in which people treat one another.
 
Dr Frank Chikane, President of AFM International, as well as a speaker at the event, stated that the religious community should and had to be more active in discussions about reconciliation.“If religious leaders do not talk about current issues, all kinds of voices with distorted perspectives will be heard instead,” Dr Chikane added.
 
Reconciliation can only truly take place if the contribution of each group in society is taken seriously. Apart from the high premium placed on rights in society, duties that have to be fulfilled should also be emphasised. Bishop Malusi Mpumlwana from the Ethiopian Episcopal Church is of the opinion that this sense of duty should be established in people’s frame of mind. Adv. Antony Osler pointed out from a Buddhist perspective how important it was to deal with reconciliation by living up to its principles.
 
Rev. Maniraj Sukdaven, Head of our Department of Religion Studies, is very satisfied with the high quality of the contributions during the conference.

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