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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

Music programme receives a boost

2004-08-20

Back standing fltr: Mr Peter Guy - Founder and coordinator: Mangaung String Program and snr lecturer at the Musicon; Mrs Francine Duvenage, Manager: Human Resources, Wesbank. Middle fltr: Prof Frederick Fourie, Rector and Vice-Chancellor of the UFS; Mr Apie Otto, Area Manager: Vehicles, Wesbank Free State and Northern Cape. Front fltr: Mr John Minaar (17), Gr 12 Sand du Plessis Secondary School; Repiloe Olifant (14) Gr 10 Navalsig Secondary School; Moeketsi Khang (16) Gr 11 Tsoseletso Secondary School; Stella Benbooi (12) Gr 7 Bochabela Primary School.

The Mangaung String Programme, a partnership between the University of the Free State (UFS) and the Free State Musicon, an institution that falls under the auspices of the Free State Department of Sport, Arts, Culture, Science and Technology, has recently received heartened encouragement when an amount of R342 000,00 was granted to the programme by the Wesbank/First Rand Foundation for the purchasing of a bus.

“Transporting the children who are part of the programme back and forth for tuition and rehearsals has been a major problem as most of them stay in the townships on the outskirts of Bloemfontein ,” said Mr Peter Guy, founder and coordinator of the programme.

“The bus will ensure that those children who have the passion, dedication and commitment can spend every afternoon if they so choose practicing, learning about music and rehearsing with children from all over Bloemfontein,” said Mr Guy.

Mr Guy, a Senior Lecturer at the Musicon, started the programme in 1998 with funding from the Musicon Parents Teachers Association, initially with 15 pupils - today 150 children participate in the programme. In 2002 the UFS formed a partnership with the Free State Musicon in the provisioning of facilities, tuition and musical instruments. “Since the involvement of the UFS, the programme has almost tripled in size and one

fulltime teaching position is now jointly funded by both institutions,” said Mr Guy.

According to Mr Guy the Free State Symphony Orchestra has committed itself to providing opportunities for gifted young players from all backgrounds to perform, develop their talents and to grow musically. Some of the children of the Mangaung String Programme will soon be joining the Free State Symphony Concert in concerts.

Media Release
Issued by: Lacea Loader
Media Representative
Tel: (051) 401-2584
Cell: 083 645 2454
E-mail: loaderl.stg@mail.uovs.ac.za
19 August 2004

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