Latest News Archive

Please select Category, Year, and then Month to display items

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

Prestigious awards, membership and two A-ratings from the NRF indicate a boom in research

2014-12-04

Several UFS researchers were honoured with awards this year. This includes, from the left: Prof Jeanet Conradie from the Department of Chemistry, Dr Aliza le Roux from the Department of Zoology and Entomology on the Qwaqwa Campus of the UFS, Profs Jonathan Jansen, Vice-Chancellor and Rector of the UFS.
Photo: Hannes Pieterse

The University of the Free State (UFS) had several highlights in the field of research this year. This includes two A-ratings, which were awarded by the National Research Foundation (NRF) to Prof Maxim Finkelstein from the Department of Mathematics and Actuarial Science, and Prof Melanie Walker, Senior Research Professor and Director of the Centre for Research on Higher Education and Development (CRHED) and DST/NRF Chair in Higher Education and Human Development.

Prof Finkelstein’s A2-rating makes him the only A-rated researcher in ‘Probability and Statistics’ regarding Mathematical Sciences in the country. Prof Walker was evaluated in the division for Research, Innovation Support and Advancement and received an A1-rating.

Prof Jonathan Jansen, Vice-Chancellor and Rector of the UFS, considers these ratings as one of the clearest signs that the standard for research across the institution has increased significantly.

Prof Jansen was honoured with the Academy of Science of South Africa’s (ASSAf’s) Science-for-Society Gold Medal for his outstanding achievement in scientific thinking to the benefit of society.

"An award such as this recognises the power of science and scholarship to improve the human condition," Prof Jansen said.

A further highlight at ASSAf’s prestigious annual awards ceremony was the induction of Prof Jeanet Conradie from the Department of Chemistry and Dr Aliza le Roux from the Department of Zoology and Entomology on the UFS’s Qwaqwa Campus as new members of ASSAf.

Prof Conradie was also this year’s first runner-up in the senior category for Distinguished Women Researchers: Physical and Engineering Science in the Department of Science and Technology’s 2014 Women in Science Awards.

Prof Corli Witthuhn: Vice-Rector: Research, describes Prof Conradie as a highly productive researcher who publishes in high-impact journals.

“Not only is she the first female professor in the Department of Chemistry, but she also has extensive international networks and collaboration which elevates the impact of her work even further,” Prof Witthuhn said.

Dr Le Roux is one of ten young researchers inaugurated as members of the South African Young Academy of Science (SAYAS). She was also elected to serve on the executive committee of SAYAS. According to Prof Witthuhn, Dr Le Roux is an outstanding young scientist.

“I am very excited about the young researchers on our Qwaqwa Campus, with Aliza as one of the leaders, and I am looking forward to what they will achieve in the next five years,” she said.

Back

Economic and Management Sciences

Education

Health Sciences

The Humanities

Law

Natural and Agricultural Sciences

Theology and Religion

Open Distance Learning

Business School

We use cookies to make interactions with our websites and services easy and meaningful. To better understand how they are used, read more about the UFS cookie policy. By continuing to use this site you are giving us your consent to do this.

Accept