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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

Our Abe Bailey scholars are packing for the UK
2011-08-16

 

Nida Jooste and Ryan Lamb
Photo: Earl Coetzee

Academic excellence and strong leadership has become synonymous with our university, as our two Rhodes scholars for 2011, and the recent announcement of our two Abe Bailey scholars from the UFS have shown.

Nida Jooste and Ryan Lamb are two of the proud recipients of Abe Bailey Travel Bursaries and will be heading off to the United Kingdom on 26 August 2011, to visit several universities in England and Scotland. These two were chosen from hundreds of UFS applicants and will join Abe Bailey bursary holders from the rest of the country.

Both students are academic achievers, but also excel in other fields. This is what set them apart from the rest of the applicants for the bursaries.

Ryan (23), a Medical Physics honours student at our Faculty of Health Sciences, received the Senate Medal for the best bachelor’s degree student at the UFS. He was one of a hundred students at the Brightest Young Minds Summit this year and was one of the 2008 delegates to the World Youth Forum, hosted by the International Association for Poetry and Solidarity in Italy.

This young man is the founder of a group called Poets Anonymous, which provides a platform where poets, artists and dancers in Bloemfontein can express themselves.

Nida (21) is a very familiar face on our Bloemfontein Campus, as she served as the Deputy Chairperson of the Interim Student Council for the past year.

This fourth-year LL.B. student says she has known about the Abe Bailey bursary since her first year, but had to wait to apply, since the scholarship is only open to final-year students and junior lecturers. She applied last year, but did not even make it to the short list for candidates.

“I realise now that I was not involved enough then. Luckily I became much more involved in campus activities during the past year and also improved my academic performance greatly,” she says.

Nida and Ryan both hope to use the opportunity to learn new approaches to solving problems. Ryan says he is looking forward to the opportunity to network with other bursary holders and to share experiences with them, before returning to the UFS to implement what he had learned.

Nida says she also hopes to see how universities in First-World Countries operate, in order to apply that knowledge when she returns to the UFS.

 

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