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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

Our 2014/15 male and female Rag finalists announced
2014-11-10

More than 100 applied. Only 20 remain.

From the ranks of the semi-finalists – who managed to raise an astonishing R250 000.00 for the Kovsie Rag CS (Receive and Give Community Service) – we now have the names of our 20 finalists.

The Brutal Fruit UFS Rag CS Queen finalists are:

  • Ansunel Schutte
  • Carla de Bruyn
  • Chante Marais
  • Charissa Venter
  • Diederi Venter
  • Erne van Wyk
  • Karen Janse van Rensburg
  • Mia van Rensburg
  • Selebogo Lekalake
  • Stephanie Enslin

The Brutal Fruit UFS Mr Rag CS finalists are:

  • Marcques Fourie
  • Americo Lottering
  • Brandon van Wyk
  • Danzel Rademan
  • Kabelo Mashabe
  • Ludwig Dohne
  • Marius Croucamp
  • Thomas Kolathu
  • Spurgeon Pijoos
  • Wilmar van Niekerk

These 20 finalists had to choose a charity or organization for which they will continue to raise funds. With the support of the public and business sector, these young men and women will be able to continue to make a difference in our community.

With a current turnover of about R5.5 million, we are today reckoned as the largest Rag CS per capita in South Africa. Goods and/or money to the value of R2 million were distributed by Kovsie Rag CS during the 2013/14 book year – to the benefit of numerous charities.

The annual Brutal Fruit UFS Rag CS Coronation Ball has become a highlight on the Free State’s social calendar. The UFS RAG CS Queen and UFS Mr RAG CS 2015 will be crowned at this lustrous event on 13 February 2015.

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