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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

Extraordinary professor appointed

2005-11-10

UFS appoints its first extraordinary professor for health systems research and development

Prof Dingie van Rensburg (Director: Centre for Health Systems Research and Development at the UFS) and Prof Helen Schneider (senior researcher at the University of the Witwatersrand's Centre for Health Policy and extraordinary professor at the UFS Centre for Health Systems Research and Development). Photo: L Loader

The Centre for Health Systems Research and Development (CHSR&D) at the University of the Free State (UFS) has appointed its first extraordinary professor.

Prof Helen Schneider, former director of the Centre for Health Policy at the University of the Witwatersrand (WITS) and currently senior researcher in that Centre and consultant in the WITS School of Public Health, was appointed by CHSR&D for a period of two years.

“Prof Schneider is widely known for her thorough experience, expertise and exposure in the field of public health, health policy and management and health policy and systems research. We are honoured to have her join us as an extraordinary professor,” said Prof Dingie van Rensburg, Director of CHSR&D.

Prof Schneider will be involved in various components of the CHSR&D’s long-term project on public sector anti-retroviral treatment (ART) and will also assist in the documenting, monitoring, evaluating and facilitation of the implementation of the national treatment plan in the Free State. She is also assisting the Gauteng Department of Health in a similar way.

“The two provinces are actually so different. They provide a different window on the realities of HIV/AIDS and the intellectual traditions involved in it,” said Prof Schneider. “I hope to contribute meaningfully to finding new dimensions for research necessary in order to optimise the contribution and effect of the research on ART,” said Prof Schneider.

Another need for Prof Schneider’s appointment is to strengthen the senior research capacity of the CHSR&D, guide them with the ART project and assist in the implementation of research results into policy, management and practice.

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

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