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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

Prof Finkelstein current and only A-rated researcher in Probability and Statistics in SA
2014-10-28



Prof Maxim Finkelstein
Photo: Johan Roux
Prof Maxim Finkelstein from the Department of Mathematical Statistics at the University of the Free State (UFS) received an A-rating from the National Research Foundation (NRF). This makes him the only A-rated researcher in ‘Probability and Statistics’ regarding Mathematical Sciences in the country.

According to the NRF-rating process, a person with an A-rating is a world leader in his field. 

Prof Jonathan Jansen, Vice-Chancellor and Rector, said: "I am absolutely delighted for Professor Finkelstein and for the fact that this is one of the clearest signs that the UFS has significantly increased its standards of research across the institution as a whole."

Prof Finkelstein says this rating means a great deal to him, since it is a reflection of his dedication and perseverance.

“Of course, the rating is not a goal in itself,” Prof Finkelstein says. “The goal is the high quality research and the rating is just an objective indication of this. Along with the satisfaction, this rating brings the responsibility for maintaining this high status in the future.”

Prof Finkelstein conducts his general research in the field of ‘Probability and Statistics’, but his specific area of focus is ‘Stochastic Modelling’. Prof Finkelstein solely lectures postgraduate students and also mentors a few master’s and PhD students. This affords him the time to mainly concentrate on his research.

“Finally, I wish to emphasise the fact that high-quality research became the prime goal at the UFS,” says Prof Finkelstein. He underscores the efforts of the Vice-Chancellor and the Vice-Rector: Research in creating excellent possibilities for researchers. This has already resulted in remarkable improvements in the UFS’s research outputs – and consequently an increase in the number of rated researchers at the university.

A total of 119 UFS researchers currently have evaluation and rating status from the NRF, says Nico Benson, Deputy Director: Research Development. Currently (October 2014) 29 researchers are still waiting for response from the NRF regarding applications submitted. A total of 16 ratings are already known. On the Qwaqwa Campus of the UFS, five researchers are rated.

Prof Finkelstein's A-rating will become effective from 1 January 2015. Ratings are valid for a period of six years and researchers are invited to apply for re-evaluation in the fifth year.


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