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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

Qwaqwa Campus welcomes new Head

2013-04-17

Prof Prakash Naidoo
Photo:Thabo Kessah
17 April 2013

Welcoming video

The Qwaqwa Campus welcomed its new Head in the person of Prof Prakash Naidoo. Prof Naidoo, former Deputy Vice-Chancellor: Finance (Resources and Planning) at the Vaal University of Technology (VUT), received a very warm welcome from the staff, students and the Eastern Free State community.

In response to his welcoming, Prof Naidoo thanked among others, his predecessor, Dr Elias Malete, for his leadership of the campus, as well as the Head: Operations, Teboho Manchu and the Head: Academic, Dr Elsa Crause, for their support during his first few days on campus.

“I am elated to be joining an institution that is serious about transformation. There is still a lot of work ahead to make this campus the best,” said Prof Naidoo.

“Positive vibrancy exists here and all of us must begin to think about how we can multiply the effect to make it even better.”

“This year the campus is celebrating its tenth year in existence as part of the University of the Free State and we have accomplished much in this time. However, there is still a lot to accomplish in the next 10 years. We need progressive change. Let us all look ahead, but let us never forget the past.”

“Today’s students live with greater complexities, like watching too much TV and reading less. They need more counselling and guidance. In my book, students come first. Academic business comes first.”

Prof Naidoo expressed his optimism in working with all internal and external stakeholders.

“I am a team player and we must all develop a working plan for this campus,” Prof Naidoo said.

The welcoming was attended by members of the Council and the Rectorate.

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