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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 cracks down on crime on campus

2006-03-15

A comprehensive plan to step up the security on the Main Campus of the University of the Free State (UFS) in Bloemfontein, was approved by the Executive Management (EM) this week.

“The plan briefly comprises of the introduction of reasonable and affordable measures that will promote a safe campus and working environment,” said Rev Kiepie Jaftha, Chief Director: Community Service at the UFS.

“With the plan we want to try and create a user friendly, but safe campus,” said Rev Jaftha.

The plan is the result of an intensive investigation about campus security done by an EM task team.

The following measures will be implemented immediately in phases:

The five current vehicle entrances and exits will remain (i.e. the gate at Nelson Mandela Avenue, the gate at Roosmaryn, the gate at Agriculture, the Wynand Mouton Avenue gate and the Furstenburg Road gate).

The number of smaller pedestrian gates will be reduced and security at those remaining will be increased.
The fences around the campus will remain, upgraded and patrolled on a daily basis.

The security measures at high risk areas (e.g. the Kovsie Church) will be stepped up and the fences in these areas will be electrified.

Vehicle exit control will be stepped up at the gates by means of a mixture of electronic and compulsory visual security control.

Public areas, streets and footpaths will be patrolled and shrubs and trees will be cut and pruned. The streets, footpaths and buildings will also be lit.

Speed reducing mechanisms will be implemented before and after the security control points at all the gates.
Additional staff will be appointed to facilitate the flow of traffic at the gates.

“Over and above these measures, the EM also approved in principle the installation of electronic equipment at all the entrance gates. This will include the installation of cameras,” said Rev Jaftha.

According to Rev Jaftha the installation of the electronic equipment will be complemented by the compulsory cutting and restarting of engines for all vehicles exiting the gates. The measure has been in force since 1 February 2006.

Last year special measures were put in place to safeguard residences and their inhabitants when security guards were placed at all the ladies residences. These measures will stay in force.

“Regular audits will be done to determine the effectiveness of the strategies and systems. Although crime in and around the campus grounds can never be completely eradicated, we want to strive to create an environment on campus and in the workplace where it can be limited,” he said.

Media release
Issued by: Lacea Loader
Media Representative
Tel: (051) 401-2584
Cell: 083 645 2454
E-mail: loaderl.stg@mail.uovs.ac.za
15 March 2006

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