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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 blows the whistle on crime

2014-03-28

At the event were, from the left: Refiloe Seane, Director: Student Counselling and Development; Anastasia Sehlabo, SRC member for Accessibility and Student Support. Back, from the left: Melissa Barnaschone, Student Counselling and Development; and Mokgawa Kobe, Director: Protection Services.
Photo: Leonie Bolleurs

First-year students receive 1 000 whistles in project to combat crime.

Numerous safety measures were implemented by the University of the Free State in the past five years to ensure the safety of all the students and staff on all three campuses of the UFS. A large area of the UFS Campus is covered by security cameras. Red poles, equipped with panic buttons that can be activated to call for help, were also erected across the campuses.

At the beginning of 2013, as a further safety measure, whistles were handed out to female students in residences.

At an event on 26 March 2014, Refiloe Seane, Director: Student Counselling and Development, together with her team, handed over 1 000 whistles to the Student Representative Council to be distributed to first-year students. The whistles were sponsored by Prof Nicky Morgan, Vice-Rector: Operations and Mokgawa Kobe, Director: Protection Services.

“Female students are encouraged to use the whistles to call for help when they feel unsafe or are in danger. The objective is, firstly, to discourage criminals without suffering any negative consequences, and secondly, to get the attention of security or any other form of assistance,” said Melissa Barnaschone, Student Counselling and Development.

At the event, Mokgawa said: “The moment you blow this whistle, you say to the potential criminal:

I hate what you do
I will not keep quiet about it
I am doing something against crime.”

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