Latest News Archive

Please select Category, Year, and then Month to display items

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

Spring Graduation

2011-09-12

Our university will be awarding altogether 91 diplomas/certificates and 624 degrees during the Spring Graduation Ceremony on 14 and 15 September 2011. Of these, 23 doctorates and two honorary doctorates will also be awarded.

As with this year’s Autumn Graduation Ceremony, we will be making the ceremony more accessible to students and the public. Two appearances, in particular, can be looked forward to on this occasion: a national concert pianist in Grade 12 from Voortrekker High School in Bethlehem, Caryn Reed, and a continental debating champion and second-year student in our Faculty of Economic and Management Sciences, Sibusiso Tshabalala, as guest speaker.

All the master’s and doctoral degrees of the various faculties will once again be awarded during one ceremony on 15 September 2011.

Prof. Robert Frater, Emeritus Professor in Thoracic and Cardiovascular Surgery, and Emeritus Professor of Paediatrics, Albert Einstein College of Medicine and Montefiore Medical Centre, New York, will be receiving an honorary doctorate in Medical Science. As a teacher and trainer, Prof. Frater has influenced many surgeons in his training role in the wards, operating room and intensive care facility. Dr Akilagpa Sawyerr, an academic from Ghana, will be receiving an honorary doctorate in Education for groundbreaking work done on the African continent. Dr Sawyerr, who is a member of our International Advisory Council, has visiting appointments at prestigious universities, such as the famous Fletcher School of Law and Diplomacy at Tufts University. He also has visiting status at the Harvard Law School and the Yale Law School.

The full programme for the various ceremonies is:

Wednesday, 14 September 2011:

At 10:15, the degrees will be awarded to students of the Faculties of Humanities, Education, Law and Theology. Diplomas/certificates up until honours degrees will be awarded. This excludes the Certificate in Education, National Professional Diploma in Education and the Advanced Education Certificate.

At 15:15, degrees will be awarded to students in the Faculties of Economic and Management Sciences and Natural- and Agricultural Sciences and Health Sciences. Diplomas/Certificates up until honours degrees will be awarded.

Thursday, 15 September 2011:

At 10:15, a total of 125 master’s and doctoral degrees plus two honorary doctorates will be awarded by all the faculties in a joint ceremony.

The Chancellor’s Dinner will also take place on the same day.

Back

Economic and Management Sciences

Education

Health Sciences

The Humanities

Law

Natural and Agricultural Sciences

Theology and Religion

Open Distance Learning

Business School

We use cookies to make interactions with our websites and services easy and meaningful. To better understand how they are used, read more about the UFS cookie policy. By continuing to use this site you are giving us your consent to do this.

Accept