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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

SRC and student parliament elections declared free and fair

2004-08-17

The Electoral Institute of Southern Africa (EISA) has certified the University of the Free State ’s (UFS) election process today ( Friday 13 August 2004 ) and declared it free and fair.

The process to elect a Student Representative Council (SRC) and Student Parliament started on 2 August 2004 and ended today with the announcement of the results.

“No objections regarding the voting process were received and the preliminary results were announced last night. A total of 2192 votes were cast, while 416 votes were spoilt,” said Mr Seth Phamuli, Chief Electoral Officer (CEO) of EISA.

Mr Alfred Geldenhuys, third year student in B Com Human Resource Management, was declared the SRC President for 2004/2005. Mr Geldenhuys was SRC representative for Campus Matters in 2003/2004.

The other members of the SRC are:

Vice-President: Annelise de Kock (fourth year student in B Sc Dietetics)

Secretary: Michelle du Plessis (third year student in B Sc)

Treasurer: Dida Coetzer (third year student in B Rek)

Academics: Cherese Laubscher (third year student in MB Ch B)

Ladies Internal Liaison: Tanya de Jager (third year student in B Ed Intermediary Phase)

Men’s Internal Liaison: Stef Conradie (third year student in BA Human Movement Science)

Transformation: Clayton van der Ross (second year student in B Com Human Resources Management)

Arts and Culture: AC Geldenhuys (second year student in B Acc)

Recreation and Internal

Affairs: Khotso Motloung (third year student in B Com Accounting)

Campus Services: Sylvanus Watson (fourth year student in B Sc Agric)

Constitutional and

Legal Affairs: Lerato Mofoti (fourth year student in LLB)

Dialogue and

Associations: Owen Kumalo (third year student in B Com Sport Management)

Kovscom: Estel Scheepers (third year student in BA Integrated Marketing)

Sport: Graeme Bradley (second year student in B Com Human Resources Management)

Student Development: Werner du Preez (third year student in B Com Economics)

Irawa: Jeanri-Tine van Zyl (second year student in BA Media Studies)

In the Student Parliament the African Christian Democratic Party (ACDP) and the Kovsie Alliance were each granted seven seats, whilst the Here XVII was granted 11 seats.

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Sel: 083 645 2454
E-pos: loaderl.stg@mail.uovs.ac.za

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