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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

UFS academic delivers inaugural lecture on challenges confronting political science in the 21st century
2012-10-12

Prof. Hussein Solomon.
Photo: Stephen Collett
12 October 2012

This week Prof. Hussein Solomon, Senior Professor in the Department of Political Studies and Governance delivered his inaugural lecture on the Bloemfontein Campus of the University of the Free State (UFS).

In his lecture, “Challenges confronting political science in the 21st century, A South African perspective”, Prof. Solomon explored five challenges to academic political science in general and to South African political scientists in particular.

The challenges include the need to localise international relations theory with an emphasis on the emancipatory dimensions; exploring the nexus between technology and politics; incorporating political anthropology into mainstream political science syllabi; rising to the challenge of governing Africa’s cities; and the dangers of over-specialisation in an era that demands the use of a broader academic lens.

According to Prof. Solomon, political science has come a long way from those heady days in 1950 when Lasswell could confidently state that politics was about who gets what, when and how.

“Indeed, the world of 2012 scarcely resembles the world of 1950. Immanuel Wallerstein was correct in his assessment that the modern world system is coming to an end. As political scientists, we need to interrogate our existing knowledge constructs in relation to this rapidly changing reality. We need to indigenise international relations theory and emphasise creating an emancipatory and counter-hegemonic discourse.

We need to explore the nexus between technology and politics to deepen our democracy by empowering the margins in our societies. We need to embrace political anthropology as we strive to understand non-Western forms of governance. We need to use these understandings of traditional societies as we create hybrid forms of urban governance that stress inclusivity as we overcome the politics of identity and difference. We need to heed the call of De Tocqueville and create a new political science to understand the new times by supplementing disciplinary insights with those from other disciplines. In doing so, political science will once more regain its relevance to humanity in the twenty-first century,” Prof. Solomon said.
 

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