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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

Anxiety about losing a loved one to death culminates in runner-up prize at Sasol New Signatures Art Competition
2014-09-15

 

Adelheid Camilla von Maltitz
Photo: Supplied

Adelheid Camilla von Maltitz – a lecturer at our Department of Fine Arts – has been awarded the runner-up prize at the Sasol New Signatures Art Competition. Her sculptural piece, ‘Bodies’, explores the process of mourning and loss and the grey areas between life and death.

The Sasol New Signatures Art Competition is recognised as the country’s longest running art competition. The competition has kick-started the careers of some of South Africa's most prominent artists. Last year, the competition was won by another Kovsie, Dot Vermeulen.

“Personally, I experienced an intense and consistent sense of anxiety towards death, specifically an anxiety towards losing a loved one due to a road accident. This led me to wonder how an individual copes with substantial loss. During my practical research it became obvious that there are many contrasts existing in the mourning process, contrasts related to anxiety and peace,” said Von Maltitz.

The piece encourages contemplation on three levels.

At the first level, two boxes lie on the floor covered in heaped earth and ash which suggests a buried body: closed, powerless and dark. Here, Von Maltitz invites the viewer to use this space to contemplate the process of mourning and loss.

The second level offers fragmented apparitions displayed in the light boxes, commenting on the ‘grey area’ between life and death.

At the third and final level, the viewer stands between the light boxes: open, alive and powerful.

Von Maltitz is currently reading for her PhD in Fine Arts at Kovsies. Commenting on her research, Von Maltitz said that she is “also interested in comparing the use of repetitive actions – such as revisiting a grave, which seem present in the mourning process – to the use of repetition in sculptural installation.” She is also interested in the relationship between these repetitions and anxiety and relieving anxiety, either permanently or temporarily.


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