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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

Three Kovsies receive prestigious Mandela Rhodes scholarship for 2015

2014-11-10

From the left: Lehlohonolo Mofokeng, Tumelo Morobane and Zola Valashiya
Photo: Stefan Lotter

The UFS continues to produce leaders and is proud to have three Mandela Rhodes scholars next year.

Lehlohonolo Mofokeng, Zola Valashiya and Tumelo Morobane all received this prestigious scholarship for 2015.

A Mandela Rhodes Scholarship provides full funding for a maximum of two years of postgraduate study. The award is open to all African citizens under the age of 30 years and recipients must study towards an honours or master’s degree at a recognised South African institution. Although there is no maximum number of awards, the scholarships are highly competitive, with fewer than 30 scholarships being awarded each year since its inception in 2005. The scholarships cover tuition, accommodation, meals, book allowance, general allowance, and travel expenses. Recipients of the Mandela Rhodes Scholarship are students with outstanding academic achievements, who also possess leadership ability, entrepreneurial skills, and a commitment to reconciliation. In addition to receiving funding for their studies, scholars also do a leadership development programme while in residence. The award is named after Nelson Mandela and Cecil Rhodes and is administered by the Mandela Rhodes Foundation, which is a partnership between the Nelson Mandela and the Rhodes Trusts.

Lehlohonolo has just finished his BEd Hons in Philosophy and Policy of Education at the UFS. He hopes to enroll for a master’s degree in Education Policy, Planning and Management at the University of Witwatersrand with his Mandela Rhodes Scholarship.

Zola is originally from Johannesburg and is completing his LLB degree at the UFS this year. He is planning to stay at the UFS in 2015 to do his LLM in Constitutional Law or International Human Rights Law.

Tumelo has a BSc Honours in Actuarial Science and will use this scholarship next year to study towards her master’s degree at the UFS.

“I chose to stay at the UFS because I am doing a great master's project with Munich Re through the UFS,” says Tumelo.

“Furthermore, the CEO of the Mandela Foundation, Mr Sello Hatang, asked me to work with the foundation on a few projects that mostly focus on keeping the girl child in school across Africa, as well as helping with providing training and workshops on entrepreneurship to young people.

“So, I am looking forward to a very busy year ahead of me, which will be filled with so much learning, growth and making a difference,” Tumelo says.

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