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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

Access meets quality in UFS-Varsity College partnership for law degree

2012-07-30

At the event were, from the left: Mr Frank Thompson, CEO of ADvTECH, Prof. Jonathan Jansen, Vice-Chancellor and Rector of the UFS, and Prof. Johan Henning, Dean of the Faculty of Law at the UFS.
Photo: Johan Roux
30 July 2012

The University of the Free State (UFS) and Varsity College this week officially launched a partnership whereby the university’s Faculty of Law will offer a four-year Bachelor of Law qualification through the UFS School of Open Learning on eight Varsity College campuses nationwide. This new degree will be offered as early as 2013.

This is the fulfilment of a dream, said Prof. Johan Henning, Dean of the Faculty of Law at the university. He was one of the speakers at the event that was attended by staff members and management from the, Faculty of Law, the university’s South Campus, Varsity College and ADvTECH.

The UFS Faculty of Law is one of the oldest and most distinguished faculties of law in South Africa, and has a close association with several overseas universities which ensures that the institution is internationally recognised.

“I am very positive and enthusiastic about this new partnership. We want to make this an enriching experience for staff and students from both the university as well as Varsity College,” Prof. Henning said.

The CEO of ADvTECH, Mr Frank Thompson, said he is overjoyed about the project and its potential. Varsity College is a brand of the ADvTECH Group, a JSE listed company invested in human capital.

“This is a new beginning for Varsity College and the UFS. Learning together, the slogan for this project, is very appropriate. We are excited to add new students to the university and Varsity College’s line-up,” Mr Thompson said.

Varsity College is part of the Independent Institute of Education (IIE), the leading provider of private higher education in South Africa. According to Dr Felicity Coughlan, Director of the IIE, the partnership between the IIE and the university is an example of the potential that is inherent in public-private partnerships to increase the range of high quality options available to students.

Prof. Jonathan Jansen, Vice-Chancellor and Rector of the UFS, who also was one of the speakers at this event, said with this partnership, students will get the best of both worlds in accessing higher education.

The Faculty of Law will ensure that students obtain both a thorough grounding in legal theory, as well as a solid practical foundation, and Varsity College, through a strong commitment to innovative teaching and learning, will empower more students to become legal graduates of the highest calibre. Thus, the innovative partnership between the UFS and Varsity College will produce a Bachelor of Law degree that is highly sought after in the legal profession.

This partnership is the first of its kind, paving the way for increased collaboration between public and private tertiary institutions to best serve the education sector and the future of graduates.

“This is what is possible when two dynamic partners like the university and Varsity College come together,” Prof. Jansen said.

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