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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

Renewal process in JBM Hertzog Residence

2014-03-19

In February 2014, the JBM Hertzog residence community initiated a process of renewal. The review and reassessment of university symbols and traditions is nothing new; it takes place on a regular basis through the institution.

This means that various conversations take place to consult students on the evaluation of their residence’s values, symbols, systems and traditions in a changing South Africa. The university is deeply committed to continuously renewing its residence cultures through focused conversations in order to be more inspiring and welcoming to all students. The involvement of students in co-creating such spaces remains paramount.

The university regrets the deliberate and misleading information in the media on the process underway in JBM. The importance of student involvement consequently calls for the distribution of accurate information in order to avoid uncertainties, misunderstandings and incorrect perceptions.

It is therefore important to state the following regarding the current renewal process in JBM Hertzog:

1. No memorabilia or photos have been removed, and no final decisions have been taken in this regard. These decisions form an integral part of the consultation process described above.

2. The name of the residence (among other symbols) is part of the consultation process. It is also important to note that all suggested name changes at the UFS are subject to the approval of the institutional Naming Committee and the University Council.

3. The perception that this process is being used to eliminate certain unique cultural identities is incorrect. However, what this process aims to achieve is a more inclusive and welcoming residence culture, and throughout this will be done in consultation with all students.

All current residents of JBM Hertzog are invited to form part of this renewal process. In conclusion, the UFS wishes to convey its appreciation to the Residence Committee members and the residents for their positive attitude and continuous support during this very important process.

Prof Jonathan Jansen
Vice-Chancellor and Rector
University of the Free State

Issued by: Lacea Loader (Director: Communication and Brand Management)
Telephone: +27(0)51 401 2584 or +27 (0) 83 645 2454
E-mail: news@ufs.ac.za
Fax: +27 (0) 51 444 6393

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