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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

Dr Sheila Aronstam receives UFS Alumnus of the Year award

2014-10-23

Dr Sheila Aronstam, recipient of the Kovsie of the Year award and Pieter du Toit, Chairperson of the Kovsie Alumni association.
Photo: Dries Myburgh

The Office for Institutional Advancement at the University of the Free State honoured ten people at this year’s Kovsie Alumni dinner.

Dr Sheila Aronstam received the Kovsie Alumnus of the Year award. Dr Aronstam previously served for eight years on the management of the UFS, where she played a prominent part in the transformation of the UFS. In 2004, with the centenary celebrations of the University of the Free State, Dr Aronstam received a centenary medal for her contribution towards transformation.

She also served on the Council and the Executive of the University of the Free State for period of five years.

In 2014, after a lifelong commitment to Bloemfontein and the University of the Free State, Kovsie Alumni honoured Dr Aronstam as Alumnus of the Year. “Her legacy of equality, tolerance and charity will live forever within the borders of the University of the Free State and the City of Bloemfontein,” said Pieter du Toit, Chairperson of the Kovsie Alumni association.

At this event, Cum Laude awards were bestowed on:

-       Chris Botha, Group Managing Director of Media Shop
-       Pauline Gutter, Free State-based artist
-       Tate Makgoe, MEC for Education in the Free State
-       Jans Rautenbach, South African screenwriter, film producer and director
-       Johan Volsteedt, former principal of Grey College and involved with the television series Dream School SA.

The Ambassador Award was presented to:

-       Odeion String Quartet at the UFS
-       Sibusiso Tshabalala, programme coordinator of the World Design Capital promotion project.

Executive Management Awards were bestowed on:

-       Prof Johan Nel (Emeritus Assosiate Professor UFS )
-       DB Prinsloo, Director of KovsieSport at the UFS.

Kovsie Alumni also bestowed honorary president awards on Prof Nico du Plessis and Adv Mauritz Randlehoff.

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