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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

Excellent facilities, pleasant weather and hospitality attract international teams

2012-03-14

Germany and South Africa played friendly practice matches at the UFS during their training camps.
Photo: Johan Roux
14 March 2012

Three international hockey teams have used the practice facilities of the university since the beginning of the year to prepare for the Olympic Games in August this year. The German and South African hockey teams have practiced here on four previous occasions.

Due to the cold weather in Europe, Austria also held its hockey training camp at the university this year. In addition, four of Austria’s triathlon athletes used the cross country track and swimming pool on the Bloemfontein Campus to prepare for the Olympic Games.

Germany’s national hockey team practised at the university from 3 to 12 March 2012. South Africa made use of the facilities from 5 to 10 March and Austria’s national team has been practicing in Bloemfontein since 24 February. From 3 to 10 March, a club team from Austria also made use of the university’s facilities, including the astros, the swimming pool, the athletics track and the Biokinetics Centre. SV Arminem also played two matches against the men’s hockey team from Kovsies. The first match end 2-2. With the second match Kovsies won 4-1.

Other international hockey teams who have made use of the astros over the past six years include Russia, Argentina, Belgium, China, Azerbaidjan and the Netherlands.

Staff ensured that everything ran like clockwork during the different training camps. Ms Annemarie Ludick and Mr Frans van der Watt, under the guidance of Mr Mickey Gordon, Head: Institutional Promotion, Fundraising, Marketing and Sport, were responsible for the logistical arrangements and finances. Mr Johan Gerber saw to the maintenance of the astros. The university boasts some of the best equipped astros in the world. “Germany, for example, did not bring along any exercise balls, cones, or beds (for use by physiotherapists) because the astros are fully equipped,” said Ms Ludick.

The fact that international teams such as Germany (ranked second in the world), South Africa and Austria made use of the university’s facilities is significant. “The university’s first team got for example the opportunity to play practice games against these players. The training camps also contributed to the economy of Bloemfontein,” said Ms Ludick.

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