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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 sets deadline for applications

2005-11-14

The University of the Free State (UFS) calls on all prospective students wishing to study at the UFS in 2006 to submit their applications for admission by no later than 30 November 2005.

“This applies to first-time entering first-year students, senior students who have interrupted their studies for at least one year and undergraduate students from other educational institutions,” said Mr Vernon Collett, Registrar: Academic Student Services at the UFS.

According to Mr Collett students whose applications for admission are received after 30 November 2005 and until 25 January 2006 will be accepted subject to the availability of place on the programme they applied for.

“After 30 November 2005 academic advice within a one-stop service may not be available to students and no conditional exemptions will be considered. No transfer students from other tertiary institutions will also be accepted after 30 November 2005,” said Mr Collett.

Prospective students who want to apply must pay a non-refundable fee of R110 into a designated account, which will be provided when the application form is sent to them. The signed application form must be accompanied by a certified copy of the prospective student’s identity document or passport and a proof of payment of the application fee. The application form of a minor must be signed by his/her parent or guardian and the field of study should be clearly indicated.

“A total of 25 251 students are registered at the UFS Main Campus this year. We expect a considerable number of applications and foresee that our numbers for next year will be similar to what it is now,” said Mr Collett.

First-time entering first-year students on the Main Campus will be welcomed by the Rector and Vice-Chancellor of the UFS, Prof Frederick Fourie, on 14 January 2006 at 11:00 in the Callie Human Centre.

The registration of first-time entering first-year students will commence on 17 January 2006 and that of senior students on 23 January 2006 at the Callie Human Centre according to a programme. Students who applied for admission after 30 November 2005 can register from 2 February 2006. Lectures will commence on 6 February 2006 and the registration process will end on 11 February 2006.

Prospective students who want to apply for admission or who have any enquiries can call (051) 401-3000 or visit the UFS web site at www.uovs.ac.za.

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

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