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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

“Deploy your education and not connections,” Chancellor tells graduates

2012-05-16

Qwaqwa Autumn Graduation
Photo: Thabo Kessah
16 May 2012

Our Qwaqwa Campus conferred 424 degrees, diplomas and certificates at this year’s autumn graduation ceremony held on 12 May 2012.

Amongst the degrees conferred were two doctorates in Polymer Science, two Master’s of Arts in Geography and African Languages, respectively, five Master’s of Science degrees in Physics (3) and Polymer Science (2) and 37 honours degrees in Education, Zoology, Physics, Botany and Polymer Science.

In their congratulatory messages, both the Vice-Rector: Institutional Affairs, Prof. Teuns Verschoor, and the Chancellor, Dr Khotso Mokhele, challenged the graduates to start focusing their attention beyond their graduation on what they both referred to as “the real world”.

“Graduation ceremonies are a fantastic event, but you must never lose sight of appreciating the support given by those around you,” said Dr Mokhele.

“This hall was full of shouting and yes, you must bask in that glory, knowing that you have achieved part of your goals. Yes, this is your moment, so shine. You deserve it. You have earned it.”

“However, this noise also means you must go out there and face the real world. You are graduating in a model country on how people can reconcile, despite their painful and divided past. You deserve all the accolades, but that model country is disappearing before your eyes. How can you mess up what Mandela, Biko, Sobukwe, Nardine Gordimer lived and fought for? How can you mess up such a good thing?” Dr Mokhele asked of an attentive audience that included proud parents and siblings, as well as educators and learners from the Thabo Mofutsanyana District.

“Go out there and deploy your education and not your connections, as these are embedded in corruption. Go out there and help get rid of the patronage system where hard-workers are more likely to be constructively dismissed as they stand in the way of those with corrupt tendencies. Save this country from becoming another Zimbabwe. Let us do whatever it takes to save this country. Let these matriculants who are here today want to walk that red carpet with pride in the next few years,”,said Dr Mokhele.

Dignitaries in attendance included the former Chief Minister of the former Qwaqwa homeland, Dr T K Mopeli; the Executive Mayor of the Dihlabeng Local Municipality, Councillor Tjhetane Mofokeng; Dr SWF Moloi (Thabo Mofutsanyana Education District) and representatives from various government departments.

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