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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 arts are experiencing a boom

2013-09-03

Dot Vermeulen
3 September 2013

The arts at the University of the Free State are experiencing a boom, with several Kovsie artists achieving on a national platform. Dot Vermeulen, a junior lecturer in the Department of Fine Arts, is the latest UFS artist to be honoured nationally as the winner of the 2013 Sasol New Signatures art award.

The award is rewarding emerging young artists. The winning entry, entitled “Desperately disciplined,” by Vermeulen, who is currently studying toward her master’s degree in Visual Arts, was chosen from approximately 400 entries.

Earlier this year, Pauline Gutter, a former Kovsie, won the Absa L’Atelier competition, which is South Africa’s most prestigious art competition. The year before, another former student from our Department of Fine Arts, Elrie Joubert, won the competition.

Vermeulen says there are brilliant people at the UFS who are active in visual arts at various levels. "People such as Janine Allen-Spies (lecturer in painting) and Angela de Jesus (curator of the Stegmann gallery) are not only good artists, they are also involved with the community and invest a great deal of energy into the development of young artists. From my own experience, I can say that I have benefited a lot from academic scholarships from the UFS in the course of my study career."

She says her winning entry refers to the relationship between traditional tactile painting and contemporary digital media. "The focus is especially on hidden moments of absorption and correspondence during the art-making process. The painting installation depicts a reading nude figure on a couch. A computer screen is mounted on a stand in front of the painting, animating the same image, while at the same time blocking the view of the painting. In the animation, the nude figure pages through her book from time to time, with the paint and digital drawing marks moving around her. The text “Envoi is typing…” is also animated on the surface of the couch repeatedly. It is suggestive of internet chat boxes, which often pop up on the screen while I am working on my laptop."

As winner of the Sasol New Signatures art award, Vermeulen won R60 000 and the opportunity of a solo art exhibition in the Pretoria Art Museum.

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