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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 SIFE is the best in SA!

2004-07-09

The SIFE team celebrates their victory with Jack Shewmaker, founder of SIFE in 1975 and past-president of Walmart in the USA, and Moses Kgosana, Chairman of KPMG SA.

The Students in Free Enterprise (SIFE) team of the University of the Free State competed in the National SIFE championships on Thursday, June 17, 2004 at Ceasar’s Convention Centre in Johannesburg.

Strong competition was experienced from the other ten participant SA universities, e.g. the Universities of the Western Cape, Kwazulu-Natal, Cape Town and RAU, but die UFS SIFE team retained the national championship for the third year running.

The team will now represent South Africa and the University of the Free State in Barcelona, Spain at die SIFE World Cup. The competition will be held from 22 to 24 September 2004.

The presentation team members for the competition were Tsholofelo Tlhomelang, Imameleng Matete, Kenneth Lefa, Kabelo Lephaka, Nadia van Staden, Tshepo Mahloko (Multi-Media), Werner Schmidt (Faculty Advisor). Supporting the presentation team were Lineo Peete, Keketso Ntene, Ruth Morienyane, Motaung Mathaba, Tshireletso Seekoe, Peter Letsoalo, Obakeng Msuthwana, Tshepiso Lebentle, JC Langeveldt and Michelle Stanley.

SIFE is a world-wide non-profit organisation with the express aim of encouraging students to spread their business knowledge - gained in the classroom - to the community, to promote and expand the principles of free enterprise.( www.sife.org )

The criteria by which SIFE-projects are measured are the following:

• How free markets work in the global economy.
• How entrepreneurs succeed by identifying a market need and then profitably producing and marketing a product or service to fill that need.
• The personal entrepreneurial, communications, technology and financial management skills needed to successfully compete.
• Practicing business in an ethical and socially responsible manner that supports the principles of a market economy.
• Measuring the results of projects, utilizing mass media and the Internet, involving non-business majors and utilizing a Business Advisory Board, communicating the program through a written report and verbal presentation.

The UFS’ SIFE-team’s presentation complied with all the above mentioned criteria. SIFE UFS’ education drive stretched from primary school learners, to adults who had been working for thirty years – this diverse group was taught about the free market system and its value in the global village. Business ethics and basic business principles were communicated in a fun and interactive way to learners. High-level business advice was given to entrepreneurs who started new projects, e.g. a brick-maker, and marketing advice were given to existing businesses in need of expansion.

If you are interested in helping SIFE UFS achieve its goals, e-mail Werner Schmidt at
schmidtw.ekw@mail.uovs.ac.za or phone him at 051 – 401 3376.

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