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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

Teacher training key to democracy and freedom
2011-12-06

 

MEC Mr Tate Makgoe (left) with Faculty of Education’s Prof. Dennis Francis, holding the inaugural SURLEC Award. With them is Dr Dipane Hlalele.
Photo: Thabo Kessah

Universities have the responsibility to respond to the challenges that the South African education system is faced with.

This is the view of the Free State MEC for Education, Mr Tate Makgoe, during his address at the three-day First Sustainable Rural Learning Ecologies (SURLEC) Colloquium, which was recently held at the Qwaqwa Campus of the University of the Free State (UFS).
 
“Our universities must not only research the failures of our system. They must also come up with solutions.
 
“One of the questions that demand answers in our country is whether we produce quality teachers at our universities, considering our learners’ performance internationally. Our children lack the basics like grammar and yet we are 17 years into democracy. Why is their performance so poor in comparison to children in poorer countries?” asked Mr Makgoe.
 
“We must work together as a Government and universities to change this. Universities must be anchors of democracy and freedom, which is meaningless if our children cannot read and write. We must also focus on Mathematics and Natural Sciences, not forgetting to value our indigenous knowledge and games to enhance learning, especially in Mathematics,” he said.
 
According to Dr Dipane Hlalele, Head of the Faculty of Education at the UFS Qwaqwa Campus, the colloquium was held to search for best practices and success stories relating to the theme, Creating sustainable rural learning ecologies in the 21st century.
 
“Our objective was to tap into experiences and wisdom of policy makers, researchers, scholars, teachers and students in order to map a new direction in research as well as to make an indelible mark on the revitalisation of this campus,” concluded Dr Hlalele.
 
The UFS Dean of Education, Prof. Dennis Francis’ efforts to improve rural education were honoured with the first ever SURLEC Award.
 
Over 70 research papers from the universities of the Free State, South Africa, Venda, KwaZulu-Natal, Limpopo and the Cape Peninsula University of Technology were delivered and learners from the local schools like The Beacon, Mafube, Qwaqwa and Clubview presented their winning projects at the Science Expo.

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