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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

Autumn Graduation Ceremony a thrilling showcase
2013-04-19

 

Yolanda du Toit from the Department Student Academic Services is the proud mother of three daughters who all received qualifications at the Autumn Graduation. Maryke (left) received her certificate in Certified Financial Planning. She already has degrees in B.Com. Law and LLB. Amandi (centre) received her B.Ed and twin sister received her degree in consumer science.
Photo: Renè-Jean van der Berg
19 April 2013

Gareth Cliff video clip
Vicus and Vincent Visser video clip
Joshua Johnson video clip
Graduation YouTube video clip

Photo Gallery

The university’s Autumn Graduation Ceremony infused the Bloemfontein Campus with exhilaration last week.

Beaming with pride, graduates received 526 diplomas/certificates and 2 796 bachelor’s and honours degrees in total.

Prof Jonathan Jansen, Vice-Chancellor and Rector, lead each procession of graduates from the Red Square down the path to the Callie Human Centre while the beat of drums filled the air. “To break the cycle of poverty, get an education, get a degree,” Prof Jansen urged graduates during their respective ceremonies. He underscored the fact that, as graduates, they are ten times more likely to get a job, with the odds rising as they continue their postgraduate studies.

Dr Khotso Mohele, Chancellor of the university, advised graduates not to allow life’s obstacles to discourage them. “Take what you have learned over the last three or four years and use that knowledge to reach your goal,” he said. He also emphasised that graduates need to be able to take standpoint against issues.

Graduates’ ceremonies were made even more memorable by various local and international speakers and performers.

American student and tap-dancer, Joshua Johnson, inspired the audience with his story of hope and perseverance. As a student from Penn State University, he travels five hours by bus to New York every weekend where he dances on the subway train to earn money for his tuition fees. Joshua told graduates that, in order to achieve their goals, they have to make the best use of the 24 hours they get to live daily. “Don’t follow in the footsteps of someone else. Take the beat of life, but add your rhythm to it," his wise words resonated with the exhilarated graduates. The audience could not help but clap to the rhythmic beat of his tap-dancing performance.

Vicus Visser, dubbed Bloemfontein’s Justin Bieber was also on the list of performers. Vicus – a South African YouTube singing sensation – performed with his brother, Vincent, to the delight of the crowd.

Radio personality and Idols South Africa judge, Gareth Cliff, was also among the speakers who addressed the graduates during the week. “It’s a good time be alive, a good time to be a South African, a good time to be a qualified South African,” he said. “It’s a time in our country’s development that we require minds such as yours to propel us forward,” was part of his message. Gareth also stressed the freedom of speech in South Africa, especially the freedom of the media.

The Autumn Graduation Ceremony of 2013 was an immense success and filled the hearts of Kovsie graduates, students, staff, parents, family and friends with overwhelming pride.

The Qwaqwa Campus’ graduation ceremony will take place on 8 June 2013. Diplomas / certificates up to and including doctorates will be awarded at this ceremony.

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