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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

Shuttle services for senior medical students

2011-09-26

Senior medical students who make use of the shuttle services are standing next to the mini-bus.

On Friday, 30 September 2011, our university will officially launch its shuttle service for medical students. This function will take place from 12:00 to 13:00 at the Faculty of Health Sciences’ CJC Nel Reception Venue in the Francois Retief Building on our Bloemfontein Campus.

Two years ago. Dr Scarpa Schoeman began working at Internal Medicine at our Faculty of Health Sciences. Early on, he identified the transport problems of fourth- and fifth-year medical students (Phase-3 students) in the English class.

There are 65 Phase-3 students in the English class who are currently struggling with transport and who are part of this project. About 90% of them are bursary students at the university who, according to Schoeman, are consequently also struggling with finances. These students used public transport like taxis to move between hospital rounds and classes in the past. On average, it would cost them up to R4 000 per year for these daily travels between the UFS and the various training hospitals.

By the end of March 2011, NetCare had donated two mini-busses to the UFS and since 11 April, the shuttle services were available to medical students. Prof. Gert van Zyl (Dean of our Faculty of Health Sciences), Mr Mickey Gordon (Head: Marketing, Institutional Advancement and Sport) and the Rector, Prof. Jonathan Jansen, negotiated with NetCare. Gordon was also responsible for the branding of the busses. PPS and Pfizer are both sponsors who contributed to this.

This project is managed by Dr Schoeman, assisted by Mrs Anne-Marie Nel, who handles the administration as the Phase-3 secretary.

“It is important for us from the project management that students won’t see this as another taxi, but as a shuttle service of the university. Any senior medical student may make use of it, but it is mainly the under-privileged student from the English class who makes use of it.”

The two Quantum mini-busses do the circuit according to fixed schedules each day. The route starts at the Francois Retief Building on our Bloemfontein Campus and then travels to the National Hospital, the Free State Psychiatric Complex (Oranje), Pelonomi, 3 Military Hospital (at Tempe) and then back again to Universitas Hospital.

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