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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

Kovsies well represented in Cheetah rugby team

2006-10-10

Champions support champions. Sport stars from the University of the Free State (UFS) today pledged their support to the Cheetah team with their participation this weekend in the Currie Cup final. From the left are: Boy Soke (SA Cross Country Champion), Nicolaas le Roux (captain of the Shimla rugby team), prof Frederick Fourie (Rector and Vice-Chancellor), Ben Rheeder (Shimla hooker) and Charlene Hertzog (Captain of the Protea team and the UFS first netball team).

Kovsies well represented in Cheetah rugby team

Altogether 10 current and former Kovsies will most likely be included in the Cheetah team of 22 players that will compete for a place in the team that will play against the Blue Bulls on Vodacom Park in Bloemfontein in the final game of the Currie Cup.

“The University of the Free State (UFS) is proud of its rugby players and sees this milestone as another example of our commitment to maintaining quality sports performances,” said Prof Frederick Fourie, Rector and Vice-Chancellor of the UFS.

Prof Fourie said the UFS will stand solidly behind the Cheetahs this weekend so that the Currie Cup can stay in the Free State.

“It is not every day that we can boast with such a high representation in a provincial team. Each of these players has proven himself to be a true sportsman and some of them are also Springbok rugby players. This makes the honour even greater for the UFS,” said Prof Fourie.

The current and former Kovsies are Ollie le Roux (captain and loose head prop), Wian du Preez (loose head prop), Richardt Strauss (hooker), Jannie du Plessis (tight head prop), Noël Oelschig (scrumhalf), Michael Claassens (scrumhalf), Meyer Bosman (flyhalf), JW Jonker (center, back line), Philip Burger (flyhalf/back) and Jaco du Toit (hooker).
“Last year we honored two former Kovsies for their contribution to the success of the Cheetah team. Mr Naka Drotské, team manager of the Cheetahs, was appointed as Kovsie of the Year and Mr Harold Verster, President of the Free State Rugby Union, received the Cum Laude Award,” said Prof Fourie.

Media release
Issued by: Lacea Loader
Media Representative
Tel: (051) 401-2584
Cell: 083 645 2454
E-mail: loaderl.stg@mail.uovs.ac.za
12 October 2006

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