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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

Pres Steyn turns pink in anticipation of Vryfees

2014-06-06

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Live streaming

Australian artist Cigdem Aydemir vacuum packed the Pres Steyn monument on the Bloemfontein Campus’s Red Plain – in pink. Aydemir’s project, ‘Plastic Histories’, forms part of a public art project that encourages us to evaluate public monuments in their historical context.

By vacuum packing monuments, Aydemir alludes to their significance and preservation. At the same time, though, it reveals the nature of their contentious and gendered historical function. This is because most monuments in post-colonial countries typically celebrate men’s achievements in serving their nations.

In response, this project acknowledges the contribution of women from all races, communities and sexual orientations to the grand narrative of a post-apartheid South Africa.

Aydemir is also developing an app in collaboration with Australian artist Warren Armstrong. This will be used for augmented reality viewing of three city monuments – those of President Brand, General De Wet and General Hertzog. This means that visitors will be able to hold a smart phone or iPad in front of the monuments and view the monuments as if vacuum packed in pink plastic.

In conjunction with the public art project there will be an exhibition of digitally manipulated photographs of nineteen-century and contemporary male monuments in Bloemfontein. These photos will be exhibited at the Johannes Stegmann Gallery at the UFS Sasol Library from 15 July – 1 August 2014.

Public tours on the Bloemfontein Campus and into the city will take place on:

• Tuesday 15 July at 11:00,
• Wednesday 16 July at 14:00, and
• Saturday 19 July at 11:00.

Aydemir’s ‘Plastic Histories’ public art project is part of the UFS Programme for Innovation in Artform Development (PIAD) and the Vryfees arts festival’s partnership with the Australian-based SituateArt in Festivals initiative. This partnership is managed by the Salamanca Arts Centre in Tasmania.