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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

Maryka Holtzhausen, Wayde van Niekerk and Driaan Bruwer win Kovsie Sports Star Awards
2014-10-29



Maryka Holtzhausen and Wayde van Niekerk
Photo: Hannes Naude
Our university honoured our top athletic achievers at the annual Kovsie Sports Star Awards that took place on 23 October 2014.

Maryka Holtzhausen and Wayde van Niekerk were named Sportswoman and Sportsman of the Year respectively.

Holtzhausen captained the Protea netball team that participated in a host of test series and championships. These included:
•    a test series against Trinidad & Tobago and England in October last year,
•    the Fast Five World Series in Auckland, New Zealand during November 2013, as well as
•    the Commonwealth Games in Glasgow this year.

Van Niekerk, in turn, set a new SA record in the 400 m of 44.38 at the Diamond League meeting in New York, USA during June 2014. As a member of the Protea team who participated in the Commonwealth Games in Glasgow earlier this year, he won the silver medal in the 400 m sprint. In August 2014, Van Niekerk clinched the silver medal in the 400 m at the CAA Senior African Athletics Championship in Morocco. He also formed part of the CAA African Athletics team who competed in the intercontinental cup meeting during September 2014. The team won gold in the 4x400 m relay at this event.

The Junior Sportsperson for 2014 is Driaan Bruwer. He was a member of the SA U/19 cricket team that won the Junior World Cup this year.

Our university’s sports stars were honoured in the following five categories:

•    Sportsman and Sportswoman of the Year. Everyone that represented South Africa at a senior level was eligible for the title. The winners each received a trophy and each sportsman and sportswomen in this category were honoured with a medal.
•    Junior Sportsperson of the Year. The winner received a trophy.
•    Sports stars that represented South Africa at senior and junior level. The achievers received certificates.
•    Sports stars that represented the UFS in the national student teams. These sports stars also received certificates.
•    Certificates were also awarded to the KovsieSport Club sports stars.

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