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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

First-year students welcomed into Kovsie Family

2013-01-23

New first-year students and their parents and guardians are welcomed on the Qwaqwa and Bloemfontein campuses.
Photo: Sonia Small
23 January 2013

YouTube Video

They came from near and far. Some hail from Bloemfontein, others from as far away as Botswana but they all have one thing in common. They were here to start their first year as Kovsie students. Thousands of first-year students, along with parents and guardians, attended the first year welcoming on the Qwaqwa and Bloemfontein campuses on 18 and 19 January 2013 respectively.

“I do not care whether you come from the Free State or Zimbabwe or whether you are from Gauteng or Lesotho. I do not care if you speak Sesotho, Setswana or Afrikaans. What I care about is that you must understand that you are smarter than you think.”

This was the message from Prof Jonathan Jansen, Vice-Chancellor and Rector of the University of the Free State (UFS), when he officially welcomed first year students to the Qwaqwa Campus. “At the UFS, we put emphasis on two very important projects - the academic and human projects”, said Prof Jansen.

“The academic project is about you excelling academically as a student. It is about being the best you can be in your chosen field of study. All of you should strive to be like Zandile, a young girl from Umlazi who, despite her poverty and challenging conditions at home, went on to attain seven distinctions in her 2012 matric results”, said Prof Jansen. He was referring to Zandile who he tracked down via Facebook to offer her a full bursary to study at the UFS. Zandile had appeared on SABC TV news, expressing her frustration at the lack of funds to continue her studies, despite her performance.

“The human project is about you loving those who are different from you, thus becoming better human beings,” Prof Jansen said.

Prof. Jansen echoed the same message on the Bloemfontein Campus the following day when he welcomed thousands of new students. These students, their parents and guardians packed the huge tent that was erected in the CR Swart parking area of the campus. Prof. Jansen welcomed students from the different faculties during four sessions. He told parents and students that the class of 2013 was the smartest class the university had had in its 109-year history.

Mr Rudi Buys, Dean of Students, informed them about the many opportunities that awaited them at Kovsies. These include programmes like the Leadership for Change Programme for first year students and the Stanford Sophomore College Program for second year students.

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