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

Leadership for Change celebrates graduation ceremony
2014-10-15

The Leadership for Change Programme hosted its third annual graduation ceremony on 9 October 2014 at the Centenary Complex on the Bloemfontein Campus.

The event consisted of two segments. The first was aimed at the group who has travelled abroad during the past year. They were presented with special certificates acknowledging the work they have done during their participation in the programme.

The second element of the evening was to wish the 2014/2015 group all of the best for their upcoming travels. This group will be travelling abroad during next year. Of the 250 applicants, the top 32 students were chosen to be part of the Leadership for Change Programme.

Prof Jonathan Jansen, Vice-Chancellor and Rector, said, “I hope you came back with the capacity to distinguish right from wrong – not only through law, but morally as a leader.”

Waldo Staude, Vice-president of the Student Representative Council (SRC), acted as Chair to the evening’s proceedings. He is also an alumnus of this programme.

“This programme has made its mark as we observe the number of leadership positions our students from the programme hold on this campus,” Staude said. “We have eight Leadership for Change students in the SRC for the 2014/15 term.”

The Leadership for Change Programme each year gives first-year students exposure to top universities throughout the world. Its focus is to establish a new campus culture of student relations across boundaries.

Six cohort groups – of between five to six students each – will visit universities on three different continents in January 2015. Each group will be accompanied by a UFS staff member serving the role of mentor.

The universities they will be visiting (according to continent), are:

 USA
Cleveland State University
University of Minnesota
University of Vermont 

Europe
The Netherlands: Vrije University in Amsterdam
Belgium: University of Antwerp and Ghent University 
 
Asia
Japan: International Christian University

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