Latest News Archive

Please select Category, Year, and then Month to display items

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

Multimillion rand donation to boost UFS schools

2013-02-05

At the launch were Dr Cobus van Breda, Director of the Science-for-the- Future Unit at the UFS, Mr Makhetha Botsane from the Free State Department of Education Mrs. Elizna Prinsloo, Programme Manager of the Family Maths and Family Science project and Mr Graham McCulloch, Free State representative of the Ilima Trust.
Photo: Kelly Abrahams
05 February 2013

The University of the Free State’s UFS) Family Maths and Family Science project has received a R1 million sponsorship from Old Mutual for 2013. This is a three-year project whereby the university’s School of Open Learning aims to demystify mathematics and science in the early school years, as stated in their mission. The launching ceremony took place on 1 February 2013 at the UFS Campus.

The sponsorship was made available by Old Mutual, but will be managed by the project management group, Ilima Trust.

The UFS received R30 million altogether from Old Mutual for the use on various projects.

Except for the Family Maths and Family Science project, the Schools make over project and the Internet Broadcasting Programme will also benefit from this donation.

“Ilima has a hands-on relationship with different projects and is the public face for the FM & FS sponsorship,” said Mr Graham McCulloch, Ilima Trust representative for the Free State.

“Today is the first step on the long road to improving math and science in the country,” McCulloch said.

Dr Cobus van Breda, Director of the Science-for-the-Future Unit says the Family Math and Family Science Project makes science and math accessible to children and their parents in the early years, with the aim of developing positive attitudes towards these often difficult school subject.

“This project aims to empower educators, parents and student educators by iving support and training in hands-on teaching methodologies.”

Learners, educators and parents from 18 schools in Thaba Nchu and Botshabelo will benefit from this project. Teachers will receive training at the UFS and then return to their community to train parents and to teach learners. Teachers will also receive activity material to use in classrooms.

“The selection of the 18 participating schools took place by identifying feeder schools of secondary schools from the UFS School Change Project, trying to create a whole-school development,” Van Breda said.

Back

Economic and Management Sciences

Education

Health Sciences

The Humanities

Law

Natural and Agricultural Sciences

Theology and Religion

Open Distance Learning

Business School

We use cookies to make interactions with our websites and services easy and meaningful. To better understand how they are used, read more about the UFS cookie policy. By continuing to use this site you are giving us your consent to do this.

Accept