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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

Avant-garde filmmaker. Renowned feminist scholar. Revolutionary Prof Laura Mulvey.

2014-06-27

Prof Laura Mulvey – currently a professor at Film and Media Studies at Birkbeck, University of London, is about to visit the Bloemfontein Campus. As a tribute to her achievements, the UFS is bestowing an Honorary Doctorate on her during our Winter Graduation Ceremony. In addition, two events are scheduled during which the public can get to know Prof Mulvey and her films better.

Prof Mulvey is a hugely influential figure in the international arena of film and visual media. She is globally recognised as an eminent feminist film scholar and worked at the British Film Institute for many years. During the 1970s and ‘80s she exploded onto the scene as a prominent avant-garde filmmaker.

During her visit, she will discuss a film with Prof Annie van den Oever (University of Groningen) and some of her most renowned film material will also be screened.

Under the Skin of the City (Iran, 2001), directed by Rakhshan Bani-E'temad, will be screened in full on Thursday 3 July 2014. The film centres on the trials and tribulations faced by an Iranian family. This award-winning film will resonate with a South African audience because of the social issues it addresses. Prof Mulvey and Prof Van den Oever will also discuss the film afterwards.

On Saturday 5 July 2014, Prof Van den Oever and Prof Mulvey will have another discussion and the audience will be treated to snippets from her prominent films.

The details of these events are:

Date: Thursday 3 July 2014
Time: 16:00 – 18:15
Venue: CR Swart Auditorium, Bloemfontein Campus
RSVP: Elouise Johnsen, JohnsenE@ufs.ac.za, +27(0)51 401 2315 (mornings).
Refreshments will be served.

Date: Saturday 5 July 2014
Time: 17:30 – 19:30
Venue: CR Swart Auditorium, Bloemfontein Campus
RSVP: Elouise Johnsen, JohnsenE@ufs.ac.za, 27(0)51 401 2315 (mornings).
Refreshments will be served.

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