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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

UFS becomes Varsity Netball champions – again

2014-10-21

Photo: Catherine Kotze, SASPA

Kovsies has become the first team to successfully defend the Varstiy Netball title when they beat Tuks 49-42 in the 2014 final in Pretoria on Monday 20 October.

University of Pretoria (Tuks) might have been unbeaten for the entire 2014 tournament, but this did not hinder Kovsies in becoming the Varsity Netball champions for a second consecutive time.

From the outset, both these furiously focused teams fought hard and only after ample turnovers could Kovsies finally manage to open the score board.

The Mostert sisters, Karla and Tanya, won a couple of crucial balls, leaving the UFS dominating possession in the opening exchanges.

When Tuks eventually got to scoring, they could not stop the UFS from rushing to a 9-3 lead after the first ten minutes. The visitors had established a 13-5 advantage by the first break, keeping the Pretoria crowd quiet.

The home side came back shooting in the second quarter with great determination, fighting their way back into the game. Tuks ran hard, needing to work hard against Kovsies, who still managed to be in the lead with 22-16 at half-time.

Kovsies made good use of their power play early in the third quarter to stretch their lead further to 30-22. They made the most of their opportunities, going into the final quarter with a 39-31 upper hand.

Even though Tuks made a couple of changes during the final break, they could not avoid defeat in the end.

Kovsies’ Lauren-Lee Christians was also the player of the match, while the champion’s captain, Karla Mostert, was announced as the Player of the Tournament.

This hard-working defender made a number of crucial interventions alongside her sister Tanya in the final. Karla proved that she was the fans’ tournament favorite, claiming the most votes and winning a Samsung S4.

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