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28 April 2023 | Story Leonie Bolleurs | Photo Supplied
Schae-Lee Olckers’
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

Prof Hussein Solomon, an expert voice on Islam in Africa
2013-02-25

Prof Hussein Solomon
Photo: Supplied
25 February 2013

Prof Hussein Solomon, Senior Professor in the Department Political Studies and Governance, has been appointed Senior Research Associate of the Israeli think tank Research on Islam and Muslims in Africa (RIMA). 

Prof Solomon will give an expert voice on the topic of Islam in Africa, participating with other researchers in the network on political Islam and terrorism on the African continent. The centre is the only one in the world which solely deals with Islam and Muslims in Africa.

An expert on the topic of Islam on the continent, Prof Solomon says it’s an important focus area given the rise of Al Shabab in Somalia and its terrorist attacks across the world. He further mentions the rise of Al Qaeda in the Islamic Maghreb and other such groups operating in Northern Mali, prompting the recent French intervention, as well as the increasing incidence of terrorism in Nigeria perpetrated by the Islamist Boko Haram.  "If you want to save lives, then you need to understand how such movements originated and how they operate."

The academic says through RIMA and its global network, he will work with other researchers and engage in collaborative research projects on the same issue, allowing for the rapid cross-pollination of ideas. "For the University of the Free State, it once more underscores the fact that, with the information age, you do not have to be in the capital of the country to be globally relevant. Indeed, in recent years the University of the Free State has increasingly been seen as a global actor in the academic arena."

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