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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

UFS receives several awards for communication projects

2014-11-26

Staff from the Department of Communication and Brand Management received five awards at MACE 2014. From the left are: Leonie Bolleurs (Excellence awards for the Internet Broadcast Project and the B Safe safety campaign), Lacea Loader, Director of the Department of Communication and Brand Management, Lelanie de Wet (Excellence award for the #FaceOfFacebook social media campaign and Merit award for the Redesign of the UFS website) and René-Jean van der Berg (Merit award for the No Student Hungry media campaign).
Photo: Hannes Pieterse

The Department of Communication and Brand Management at the University of the Free State (UFS) received several national and international awards for communication campaigns and projects this year.

On international level, an audit of the university’s stakeholders received the Jake Wittmer award for research in communication from the International Association of Business Communicators

(IABC), a merit award in the category communication and research management from the IABC, a 2014 IABC Africa Gold Quill award and a bronze medal from the International Business Association (IBA). Furthermore, the audit was a finalist in the Golden World awards (GWA) of the International Public Relations Association (IPRA). The Bult magazine also received a bronze medal from the IBA.

Staff from the department also walked away with five awards at this year’s Marketing, Advancement and Communication in Education (MACE) Excellence awards, which formed part of the annual MACE congress held at Sun City from 13-15 November 2014. Some 185 communication, marketing and institutional advancement practitioners from across South Africa attended the event.

Lacea Loader, Director of the Department of Communication and Brand Management, says: “The national and international recognition from our peers in higher education, as well as from the industry, is of exceptional value to us and I am delighted that the standard of our projects and campaigns could be benchmarked in this way.”

The UFS received awards from MACE for excellence in:

- Internet Broadcast Project (category: audiovisual)
- #FaceOfFacebook social media campaign (category: social media)
- B Safe safety campaign (category: integrated campaigns)

Merit awards were presented to:

- Redesign of the UFS website (category: electronic media)
- No Student Hungry media campaign (category: media)

Mace fulfils a leadership role in the Higher Education (HE) and Further Education and Training (FET) sectors within Southern Africa by adding value to practitioners in marketing, communication and advancement through high-quality development programmes, facilitating networking partnerships and transformation, as well as promoting best practices among these professions at member institutions.

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