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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

Open Day attracts thousands

2012-05-02

Campus was abuzz with prospective students and their parents finding out what Kovsies has to offer.
Photo: Kaleidoscope Studios
1 May 2012

“It is easier to pass Grade 12 today because we don’t have a standard. However, at the University of the Free State, standards are important.”

This was Prof. Jonathan Jansen, Vice-Chancellor and Rector of the UFS’ message when he addressed a packed Callie Human Centre on the Bloemfontein Campus during this year’s Open Day.

“This university is the jewel of the country. Here at Kovsies we take academic standards seriously. You must know who you are in a place where academic standards are extremely important. Anyone can obtain a degree, but here you can get more than a degree. You get an education,” he said to the more than 5 000 learners and parents from across the country.

“It is not only important that you study here in South Africa, but also in other countries. That is why our students study all over the world. You must think out of your comfort zone, have a big heart, achieve great heights and show everyone that you are a Kovsie.

But, it is not all about studying – it is also about being human and reaching out to others. When you come to this university, you will also do other things that will make you proud of being a Kovsie.

Quality looks for quality. Therefore, work hard and study hard because you need to be at a good university,” he said.

The programme consisted of, among others, a spectacular laser show, a performance by Bobby van Jaarsveld and special messages from DW Bester and Sannah Mokone, Rhodes Scholars currently studying at Oxford University in the United Kingdom.

In a pre-recorded message DW, a Ph.D. student in Mathematical Statistics, encouraged prospective students to work hard and persevere. Sannah, doing a Master’s degree in African Studies, said she believes in the future of the African continent. “I believe in our future students and know you can make it.”

Prof. Jansen also introduced some of the university’s recent student achievers such as Jurie Swart, regional winner of the Corobrik Architectural Student of the Year Award; Farzana Samuel, named by the Association of South African Quantity Surveyors (ASAQS) as the most outstanding student in quantity surveying for 2012; and Sibusiso Tshabalala, one of Google’s Top 10 Young Minds.

Richard Chemaly, President of the Central Student Representative Council (CSRC), said that, by coming to Kovsies, prospective students would become the best person they can be. “We have over 70 student organisations to help you take part in student life activities. So, make use of these opportunities,” he said.

The programme concluded with an introduction to the seven faculties by the respective deans.

The estimated 7 000 prospective students and their parents also had the opportunity to visit faculties and the stalls of residences.

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