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28 April 2023 | Story Leonie Bolleurs | Photo Supplied
Schae-Lee Olckers’
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

Moeletsi Mbeki discusses South Africa’s political economy
2012-08-17

At the guest lecture was, from the left: Johann Rossouw, lecturer in the Department of Philosophy, Mr. Moeletsi Mbeki, and Prof. Pieter Duvenage, Head of the Department of Philosophy.
Photo: Johan Roux
17 August 2012

South Africa’s ongoing problems do not have their origin in the apartheid dispensation but in the British colonial period. This is according to the well known businessman and political analyst, Mr Moeletsi Mbeki, who was speaking during a guest lecture at the University of the Free State.

Mr Mbeki said the high unemployment rate among Blacks arose from the destruction of the Black small farming class in the last third of the 19th century to provide cheap labour to the developing mining sector. He said the notorious Land Act of 1913 was not the root of Black people’s loss of land but merely the legal formalisation thereof. Mr Mbeki emphasised that as long as it was argued that South Africa’s problems arose during the apartheid dispensation, problems would remain unsolved.

Regarding South Africa’s future, Mr Mbeki argued that three issues in particular were important – South Africa’s industrialisation, which ground to a halt in the 1970s, should be revived; the large scale training of industrialists with special emphasis on mathematics, science and the broader education system; and post-nationalist politics, of which parties such as Zimbabwe’s MDC, Zambia’s MMF and Mauritius’s MMM were outstanding examples.

The guest lecture was presented by the Department of Philosophy. More than 200 people attended the lecture and participated enthusiastically in the question and answer session. Afterwards, Mr Mbeki said he was impressed with the high level of the questions asked by students, which he said gave him hope for South Africa’s future.

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