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28 April 2023 | Story Leonie Bolleurs | Photo Supplied
Schae-Lee Olckers’
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 Prestige Scholar shares her vision on crystallography with worldwide audience
2014-04-24

 
Dr Alice Brink
Dr Alice Brink, a Prestige Scholar and lecturer in the Department of Chemistry at the University of the Free State, was selected by UNESCO to participate, together with some 15 other young scientists from all over the world, in a round-table discussion at the Opening Ceremony of the International Year of Crystallography.

During this event, that took place in Paris, France, Dr Brink could, on stage, share her vision as one of the next generation of scientists.

“The 15 crystallographers consisted of eight young, established scientists and seven ‘young-young’ scientists who are starting their careers. We participated in a group discussion in order for the crystallographic community to better understand the challenges faced by young scientists across the globe.

“It was a great privilege to be invited to be part of this talented and diverse discussion group and to hear the challenges that are faced by young scientists from different parts of the world. It is also comforting to hear that scientific difficulties that are found in South Africa are commonly experienced in both First and Third World countries,” said Dr Brink.

“Crystallography has directly influenced the development of numerous scientific fields such as chemistry, physics, mathematics, medicine, engineering and material sciences. More inter-departmental collaboration would benefit greatly from crystallography, as this multi-faceted science provides foundation principles for applied research,” she said.

The United Nations declared 2014 as the International Year of Crystallography, and it was officially opened at the UNESCO Headquarters in Paris by the Secretary-General of the UN, Ban Ki-moon.

The ceremony was video-streamed live to more than 500 destinations all over the world.

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