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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

Latest information technology employed to make learning in Disaster Management easy

2014-10-20

Prof Dusan Sakulski
Photo: Leonie Bolleurs

Live, colourful, interactive, real-time-calculated. This is how Prof Dusan Sakulski, researcher and lecturer from the UFS’s Disaster Management Training and Education Centre for Africa (DiMTEC), describes his e-learning platform implemented in this department.

Rather than producing research that gathers dust somewhere in a cabinet, Prof Sakulski believes that research should be used to make life easier, not only for society, but also for his students.

This educational civil engineer, who is responsible for information technology implementation in disaster risk management, developed through his research several programs to optimise the three contact sessions DiMTEC students have to attend each year.

One of the initiatives implemented by Prof Sakulski and his daughter Teodora, was the recording, editing and compiling of theoretical lessons and making it available to students online. “Students then don’t have the excuse of missing a class. Furthermore, it allows them to rather focus on group work during contact sessions and to discuss problems they encountered with the work,” he says.

Students also have access to an early-warning system portal for the prediction of hazards, including droughts, floods, rain and temperature. In the disaster-risk environment, this program is very useful, not only for students, but also for practitioners working with this kind of data on a daily basis. The operational and educational application works in real time – with the click of a mouse students and practitioners have access to information on current weather conditions. Indicators for possible natural disasters are also built into this program. Truly a useful application when you are working in the field of disaster risk management.

Difficult and technical data are presented live, with information that is colourful, interactive, real-time-calculated and audible, thanks to embedded mathematical language. In this way, students can learn, memorise and understand their work better.

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