Latest News Archive

Please select Category, Year, and then Month to display items
Previous Archive
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

Messages and mail – what people say about Kovsies
2014-10-02

 
Letters from Kovsie students, parents, the community and even visitors to our university from across the globe regularly pour into our mailboxes and onto our social media pages.

To give you a glimpse of what they say about our institution, here are a few examples:

•    If you continue with this innovative thinking then the UFS will soon become the Ivy League institution of South Africa. – Chris Abels, United Kingdom

•    My daughter loves Kovsies. She has really come out of her shell as a result of the wonderful environment created by Kovsie leaders. She is flourishing and has for the second year in a row achieved the distinction of being a top academic student. Once again, thank you for your kind assistance which clearly indicates to me that Kovsies treat their students like family and not merely a number. – Grant Combrink, Port Elizabeth

•    The state of the University of Free State inspired me to go back to school and do my law degree. The cleanliness and the mood of the institution was inspirational and not only to me but also to a few of my colleagues. – Joseph Peter Kgomo, a journalist with the public broadcaster

•    I arrived in Bloemfontein to begin a one year appointment as a Fulbright Scholar. I have remarked to friends and colleagues in America that we can learn a great deal about hospitality towards our foreign visitors by embodying the altruism demonstrated throughout your campus. Thank you for the opportunity to become a Kovsie. – Professor Brenda C Eppley, Professor at Area Community College in Harrisburg, Pennsylvania, USA

•    I would like to congratulate you on the job well done regarding transformation and integration thereof. Indeed, the UFS that I am in is not the UOVS that I was in. – Tefo Masoetsa

•    I attended the Oprah Winfrey graduation ceremony in 2009 and when Dr Desmond Tutu received his honorary Doctorate. On both occasions one felt something big and miraculous was happening and many in the audience were moved. You are doing something down there in the Free State that really deserves attention! – Joy Summers, Producer: Carte Blanche

•    There will be much more hurt before our country is healed, but it will be the Kovsie doctors, psychiatrists and teachers applying the plasters and it will be the Kovsie architects, quantity surveyors, jurists and farmers building and regulating a new country. – Marzanne Lombard, proud former member of Soetdoring and Welwitschia Residences

We use cookies to make interactions with our websites and services easy and meaningful. To better understand how they are used, read more about the UFS cookie policy. By continuing to use this site you are giving us your consent to do this.

Accept