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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

Make the right choices and you will succeed, Prof Jansen advises learners

2014-05-30

“You can make a choice today that will end up with you being pregnant, having babies, being unemployed, sitting at home like some of our brothers and sisters, uncles and aunts. Or you can make a different decision – and that decision is about you working so hard that you earn entry into the University of the Free State, get your degree and become great, not only in South Africa, but in the world.”

This was the message from the UFS’s Vice-Chancellor and Rector, Prof Jonathan Jansen, who addressed prospective Kovsies during our Open Day on the Qwaqwa Campus on Saturday 24 May 2014. Prof Jansen advised all learners to always make the right decisions.

“The first right decision is to pass well. You must go for 60%, 70% and 80% passes. Set yourself a target and do not just strive to pass, but to pass well,” Prof Jansen told a packed Rolihlahla Mandela Multi-purpose Hall, with learners coming from as far as Ficksburg, Lindley and Koppies.

“The second thing that you need to do, is to believe in yourself. Do not believe people who tell you what you can or cannot do. Believe in what you can do,” said Prof Jansen.

“Thirdly, you have to get up and do things for yourself. You have to work hard, sleep less and study hard. Don't accept excuses. If you can do these three things, then the best place to study is the University of the Free State. Believe that the sky is the limit.”

“We learned a very valuable lesson here today,” said Tumelo Mofokeng from Nkarabeng Secondary School in Kestell.

The fun-filled programme included performances and messages of encouragement from current students who have been part of the unique Leadership for Change Programme. This programme equips first-year students with skills to reflect, dialogue and engage on issues of diversity and leadership.

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