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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

UFS mourns passing away of pioneer

2005-09-30

Prof Dudley Vermaak (76), founder and former director of the University of the Free State’s (UFS) Research Institute for Education Planning (RIEP), passed away on Friday 23 September 2005 in George as a result of a stroke.

Prof Vermaak was associated with the UFS for about 23 years. A Centenary Medal was awarded to him in October 2004 by the UFS for his pioneering work in transformation through his initiatives, during the apartheid era, to empower education officials, teachers and postgraduate students from disadvantaged communities in South Africa.

He did pioneering work in the eighties with the training of black teachers, especially senior officials and managers in black education, and with the research and training on the improvement of education in the black community.

“Prof Vermaak was a visionary person who understood the changing South African context in the eighties and started at an early stage with work to improve black schools and the training of black leaders in the education sector. He was a true pioneer at the UFS. We are thankful that we could honour him for this with a Centenary Medal last year,” said Prof Frederick Fourie, Rector and Vice-Chancellor of the UFS.

RIEP originally started off as the Research Unit for Education Planning in 1974 under the guidance of Prof Vermaak. During the apartheid years the institute was intensely involved with research about education in the former homelands. It was also the only organisation that could provide complete education statistics, which was necessary for planning, about the former homelands.

RIEP was also involved with service delivery to the so-called independent and self-governing states regarding training in management and planning and support. Several education officials from these areas undertook their M Ed and D Ed studies with the help of RIEP. Some post-1994 education and political leaders include e.g. Lionel Mtshali, premier of KwaZulu-Natal in 1999-2004.

Prof Vermaak was cremated in George. A memorial service will be held at 10:00 on Saturday 1 October 2005 at the Berg-en-Dal Dutch Reformed Church in Dan Pienaar. Prof Vermaak is survived by his wife, Marietjie, four children and grandchildren. He lived in Kiepersol Retirement Village in Bloemfontein for the past six years.

Media release
Issued by:  Lacea Loader
   Media Representative
   Tel: (051) 401-2584
   Cell: 083 645 2454
   E-mail: loaderl.stg@mail.uovs.ac.za
29 September 2005

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