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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

The challenges of local governance highlighted at the JN Boshoff Memorial lecture

2014-08-26

Mr Kopung Ralikontsane
Photo: Jerry Mokoroane

The annual JN Boshoff memorial lecture was hosted by the Faculty of Economics and Management Sciences in conjunction with the Department of Public Management on 21 August 2014. Mr Kopung Ralikontsane, Director-general of the Free State Provincial Government, presented the keynote address, ‘Challenges Facing Local Government in Service Delivery’.

In his opening remarks, Mr Ralikontsane gave the background of the South African municipal structures, the legal framework within which they operate and the challenges they are currently facing. He added that “local government is a sphere at the coalface of service delivery and if this sphere fails, South Africa would have failed to be a developmental state.”

He said the Free State provincial government has made great strides in developing local communities, with millions of rands invested in various development projects such as water and sanitation, electrification, roads and storm water structures, community facilities and solid waste disposal.

Local government is still faced with other challenges, though. He pointed out that public employees are subject to greater scrutiny and increased demands from citizens. As a result, they have to provide better services, but within stricter limits on resources. Conflict arises due to changing relationships between public servants and citizens, downsizing, restructuring and contracting out of government services and activities.

Despite the various structures implemented by local government, municipalities are serving an ever-growing population in an economic decline. Regulations have been put into place to devise credible Integrated Development Plans (IDPs) to improve municipal infrastructure, build competent management teams and strong operations and increase technical capacity for effective delivery of services.

Mr Ralikontsane invited students to join local government in crafting innovative solutions. “We know the problem, but we need to encourage you to join forces with your local government and tackle them.”

Mr Kopung Ralikontsane has served in local government for two decades and also serves as Head of Administration of the Free State Government and as Cabinet Secretary.

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