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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

Quantity Surveying celebrates many firsts

2014-10-20

From the left are: Pierre Oosthuizen, Prof Kajimo-Shakantu and Dr Stephan Ramabodu
Photo: Ifa Tshishonge

The Department of Quantity Surveying at the University of the Free State (UFS) has much to be proud of. With Prof Kahilu Kajimo-Shakantu as Head of the Department of Quantity Surveying, the department is celebrating several firsts.

For the first time, the department has four academics with PhDs. This includes Prof Kajimo-Shakantu, Dr Stephan Ramabodu, Dr Timothy Froise and Dr Benita Zulch. It is also the first time that this department is managed by a woman.

Furthermore, the Department of Quantity Surveying has performed very well at this year’s national Quantity Surveying Conference held in Pretoria, where they walked away with four of the seven awards.

The awards were:

•   Best presenter: Pierre Oosthuizen (lecturer)
•   Most innovative presenter: Pierre Oosthuizen (lecturer)
•   Best paper on engineering projects: Prof Kahilu Kajimo-Shakantu
•   Best academic paper: T Monyane (postgraduate student) and Dr Stephan Ramabodu (lecturer)

The South African Council for the Quantity Surveying Profession (SACQSP) also presented two prestigious life achievement awards. One of these were bestowed upon Prof Basie Verster from the UFS for his contribution to quantity surveying since the 1970s.

The university is especially proud of Dr Stephen Ramabodu, lecturer in the Department of Quantity Surveying, who completed his PhD this year. This makes of him the highest qualified quantity surveyor in the department and one of only a few holders of a quantity surveying PhD in the country. Dr Ramabodu is also registered with the South African Council for Quantity Surveying Professionals.

Prof Kajimo-Shakantu said the following of Dr Ramabodu. “Since 2002, Stephan was appointed as a lecturer in a programme called Grow Your Own Timber at the UFS. Later on, he went to Cape Town to gain some commercial experience, where he worked for Davis Langdon in 2005. In 2008, he returned to the Free State, where he established Ramabodu & Associates. Later on in the same year, he returned to the UFS as a lecturer to complete all the remaining milestones of the Grow Your Own Timber programme.

“The university looks forward to Stephen’s increased responsibilities and contributions, not only in teaching and learning, but also in research, mentoring and community engagement.”

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