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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

Young Communication student publishes second book
2014-09-03

Most people get to 90 and never publish a book. Some people at 19 have not even read a book.
But 19-year-old BA Communication student at Kovsies, Grace Nthebe, has already published two books, only in this year...

Grace writes poetry and her first book is called Reflections by Grace.

“It is a personal book and it was only by the grace of God that I could do this reflection,” says Grace.

“Reflections take a look at four aspects of myself:

- Me as a beginner in my life;
- Being a believer of love;
- Looking at critical conditions in life;
- And then finally, taking a look at myself as an African woman.”

Grace became fascinated with poetry in Grade 10. She developed as a poet more and more when she was in Grade 11 and started relying on her writing as a means to express the unexpressed.

“A friend of mine took a look at my writing and asked why I don’t have it published?”

“That was not easy, but I covered everything smoothly and took my time with it.”

More recently, Grace’s second book called Tribute to Love was also published.

“This is more of a motivational book,” she says.

“Young women often have to pretend to be ‘okay’ when going through tough times like a break-up. In Tribute to Love I go through ten basic steps to recover fully after a break-up.”

“A lot of times recovery starts with forgiveness and if you have social support, it eventually ends with learning to let go and being willing to love again. Relationships and break-ups are often phases every person goes through, but it is important to go through it in the right way…”

Grace’s books are self published by Quick Fox and available online at amazon.com

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