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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

New residences open on Bloemfontein Campus

2013-01-21

Photo: Johan Roux
21 January 2013

Beginning 2013, the Bloemfontein Campus is seeing the opening of two new residences where male and female students will be housed under one roof but in separate units. Each residence will house 250 students.

House ConLaurês and House Outeniqua were opened for their first-years and Residence Committee (RC) on Friday 18 January 2013. The two newly Residence Heads, Mr Frank Makhabane (ConLaurês) and Mrs Leani Wimble (Outeniqua) welcomed the new residents.

The uniqueness of these residences is that they will be the first co-ed residences on campus. These residences are wheel chair friendly with fully equipped disabled rooms available. All signage has also been done in Braille. Each floor of the new residences has two lounges, as well as a fully fitted kitchen.

The Prime of House ConLaurês, Sherilyn Roelofse, says, “We aim to create a living space that is holistic and welcoming and will allow our residence members to be able to excel in a number of things”. Sherilyn says ConLaurês comes from the word “Condo Laurus”, which means dreams of victory. The House’s slogan is “The Symphony of Dreams”. Students came up with the name for the residence.

Tsatsi Mokoena, RC member responsible for RAG at House ConLaurês says RC members have been working hard for the past few months, trying to imagine how to do things without a physical structure. ConLaurês will be a residence with an inspirational living space where each student feels welcome, respected for who they are and at home, so that they will have the confidence to follow their dreams.”

The Prime of Outeniqua, Vusumzi Mesatywa says, “Change is always welcome and that is the mindset that we will be embracing as the new residences. When a student graduates, we need them to graduate not only as academics, but also as humans, holistic beings”.

Marla Stanier, RC First-Year Mentor at Outeniqua, says that new experiences await every student that walks through the doors of the residence. “As excited as we are, this new experience will test us in many ways.However, if we stand together as one, we will succeed.”

Mr Quintin Koetaan, Director of Housing and Residence Affairs, says, “The opening of ConLaurês and Outeniqua is a dream come true, providing accommodation for a new generation of students in the 21st Century”.

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