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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

New digital planetarium first of its kind for Sub-Saharan Africa

2013-10-10

Mr Andrew Johnson, Sky-Skan engineer, explains how the dataprojector of the new digital planetarium functions.
10 October 2013

The University of the Free State (UFS) is the first in the world to boast a modern digital planetarium which was erected within an existing observatory.

It is also the first planetarium of its kind for Sub-Saharan Africa.

“What makes the project unique is the fact that we convert the existing observatory structure into a modern digital planetarium. It hasn’t been done anywhere else,” says Andrew Johnson, engineer at Sky-Skan, the company supplying the equipment and also installing it.

Andrew has worked on similar projects, with his company installing digital planetariums around the world.

What makes the planetarium so special is the fact that it offers visitors an inclusive experience.

“Previously visitors could only watch projected stars and constellations, but with the digital planetarium they can now experience a journey through space which feels very close to reality.”

Andrew points out that, apart from stargazing and travelling through space, the digital planetarium allows the audience to visit planets, explore the secrets of the oceans or even organs in the human body.

The planetarium will also be used for concerts, state-of-the-art presentations, theatre productions, as well as meetings, conferences and exhibitions.

The auditorium can seat approximately 90 adults or 120 children.

The digital dome that was recently fitted into the existing observatory structure, is a 12-metre seamless aluminium screen complemented by a powerful surround-sound system and multiple data projectors from Sky-Skan. This results in an immersive experience of the digital universe, as well as the recreation of the macro and micro cosmos an a variety of other environments.

The planetarium will be officially opened on Friday 1 November 2013 by Derek Hanekom, Minister of Science and Technology. Prof Matie Hoffman from the Department of Physics at the UFS is delighted at this visit from Minister Hanekom.

“This recognition and national interest demonstrates the importance and contribution of the first digital planetarium in Sub-Saharan Africa to science and astronomy. It is also evidence that a facility like this is important for the training of the next generation of scientists.”

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