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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

Judge Ian van der Merwe unanimously re-elected as Chairperson of the UFS Council

2012-11-29

Judge Ian van der Merwe
Photo: Rian Horn
29 November 2012

The Council of the University of the Free State (UFS) unanimously re-elected Judge Ian van der Merwe as its Chairperson for the next three years at its last meeting for this year on Friday, 16 November 2012.

Judge Van der Merwe is a Judge of the Free State High Court. He is an alumnus of the UFS and has been a member of the Council since 9 March 2007.

In accepting his appointment, Judge Van der Merwe said that he was honoured and humbled to lead a Council of this calibre for a second term. “The Council is setting a good example of what good governance at a higher education institution should look like. Meetings are conducted in good spirit and decisions made in the best interest of the university,” he said.

“Having sat on councils of many universities before, I can say with great surety that, on balance of expertise and backgrounds, the UFS has one of the most effective councils in the country and, to have a Chairperson of Judge Van der Merwe’s stature, is a privilege. His leadership and guidance is greatly appreciated,” said Prof. Jonathan Jansen, Vice-Chancellor and Rector.

Mr Edward Kieswetter, Group CEO and Executive Director of Alexander Forbes and Deputy Chairperson of the UFS Council, and Mr Jonathan Crowther (former editor of Volksblad) have been re-elected for a further term of four years in the category: "Appointed by the Council".

External Council members were given a tour of the Bloemfontein Campus after the meeting, followed by an induction session for new council members.

New Council members who joined this year are:

Derek Foster, in the category appointed by the Council
Ruben Gouws, elected by the non-academic staff
Lorraine Kriek, elected by the Alumni
Themba Mmabi, representative of the Minister of Higher
Education and Training
Sabelo Khumalo, SRC President, Qwaqwa Campus
William Clayton, SRC President, Bloemfontein Campus
Suraya Jawodeen, representative of the Minister of Higher
Education and Training
Mr Dan Mosia, representative of the Minister of Higher Education and Training

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