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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

Ranks of NRF researchers at Qwaqwa Campus strengthened

2014-11-03

From the left are: Profs Birhanu Dejene, Oriel Thekisoe, Drs Aliza le Roux and Geofrey Mukwada. (Prof Riaan Luyt was absent due to being abroad.)
Photo: Thabo Kessah

The list of researchers at the UFS Qwaqwa Campus rated by the National Research Foundation (NRF) was strengthened with the addition of Dr Geofrey Mukwada, who will have recognition as established researcher (C) from 2015.

Mukwada is working in the Department of Geography. His research focus is rural livelihoods, sustainable rural livelihoods, conservation of natural resources and climate change.

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. Ratings are valid for a period of six years and researchers are invited to apply for re-evaluation in the fifth year.

On the Qwaqwa Campus, Profs Riaan Luyt and Birhanu Dejene enjoy status as established (C) researchers – Prof Luyt in polymer nano-composites and polymer compounds and Prof Dejene in solar energy (photovoltaic).

Dr Aliza le Roux and Prof Oriel Thekiso are recognised as promising young (Y) researchers. Dr le Roux’s research focus is behavioural ecology, predator-prey interaction, spatial cognition, cognitive ecology, communication, zoology, individual-based modelling, animal behaviour (primates, carnivore biology) and socio-biology (mammals).

Prof Thekisoe is conducting research on applied molecular diagnostics, ectoparasites, blood parasites, helminthology, molecular parasitology, entomology and parasitology, veterinary parasitology, parasitological techniques, host-parasite interaction and zoonosis.

These researchers are proud export products of the University of the Free State.

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