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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

UFS hosts Commonwealth universities

2005-08-25

The University of the Free State (UFS) in Bloemfontein will host delegates from 14 universities across the Commonwealth next week as part of a programme to measure and promote excellence in university management.

The workshop will be held from Monday, 29 August to Wednesday, 31 August 2005 as part of the Commonwealth University Management Benchmarking Programme, run by the Association of Commonwealth Universities (ACU).

It is the first time that the UFS will host the workshop and the second time that it is held in South Africa.

“The purpose of the programme is to promote and measure excellence in university management. Unlike other university benchmarking programmes that focus on matters such as research output, the programme run by the ACU follows a process benchmarking approach and aims to identify and promote best practice and quality assurance,” said Prof Magda Fourie, Vice-Rector: Academic Planning at the UFS.

According to Prof Fourie the programme runs on an annual basis and works on a quality improvement cycle. Every year certain areas of university management are evaluated by a panel of international assessors. This year it focuses on strategic planning, recruitment and retention of staff, and branding.
If weaknesses are identified, plans are compiled which should result in an upward spiral of continued quality improvement.

“The UFS has been taking part in the programme for the past five years. Last year we fared particularly well with the evaluation of our change management and engagement with the community,” said Prof Fourie.

“The ACU benchmarking programme is a useful forum in which we can measure ourselves against our peers. It will also help us to prepare for the audit of the effectiveness of our quality assurance policies and systems, which will be conducted in October 2006 by the Higher Education Quality Committee (HEQC) of the Council for Higher Education (CHE),” said Prof Fourie.

Other universities that will take part in the workshop include the Leeds Metropolitan University, the University of Glamorgan in the United Kingdom, the University of Northern British Columbia in Canada, the Central Queensland University, the Monash University in Australia, and the University of the Witwatersrand (Wits).

Media release
Issued by:  Lacea Loader
   Media Representative
   Tel: (051) 401-2584
   Cell: 083 645 2454
   E-mail: loaderl.stg@mail.uovs.ac.za
25 August 2005

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