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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

Archbishop Emeritus Desmond Tutu visiting the UFS once again

2012-07-13

Archbishop Emeritus Desmond Tutu
13 July 2012

The University of the Free State (UFS) will once again be honoured by the presence of Archbishop Emeritus Desmond Tutu on Wednesday 18 July 2012.

Dr Tutu will be speaking at our Bloemfontein Campus for the first session of a two-day “In Conversation With …”event that is part of the Global Leadership Summit currently being held on the campus.

This sessions starts at 09:30 at the Centenary Complex. The media is invited to attend this session.

Dr Tutu will be in dialogue with Prof. Mark Solms, Head of the Department of Psychology at the University of Cape Town and owner of the Solms-Delta Wine Estate in Franschhoek.

The theme for this conversation, facilitated by Prof. Pumla Gobodo-Madikizela, will be “Living Reconciliation: Winds of Change in Franschhoek and Transformation at Solms-Delta Wine Estate”. This is based on the transformation introduced by Solms on his farm in the Franschhoek Valley.

Prof. Gobodo-Madikizela is a Senior Research Professor on trauma, forgiveness and reconciliation at the UFS.

As owner of Solms-Delta Wine Estate in Franschhoek, Prof. Solms led an initiative to transform the lives of farm workers on the estate through the Wijn de Caab Trust. This initiative was extended to empower the wider community of farm dwellers when Prof. Solms co-founded the Delta Trust and the Franschhoek Valley Transformation Charter. This organisation aims to break trans-generational cycles of social division and inequality in the valley.

The dialogue with Dr Tutu will highlight the significance of these initiatives as examples of deepening the link between socially responsive scholarship, commitment to social justice and responsible citizenship in contemporary South Africa.

Last year, the UFS awarded Dr Tutu an honorary doctorate in Theology, marking a milestone in the history of the university.

At 12:30, Dr Tutu will visit the Red Square in front of the UFS Main Building, where he will join in the fundraising festivities for the university’s official Nelson Mandela Day event and deliver a short address.

Schools in the vicinity, UFS staff and students and the public are invited to take part in the R5 coin laying ceremony in front of the Main Building.

The money collected at this event will be used to benefit the No Student Hungry (NSH) campaign as well as Bloemfontein Child Welfare.

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