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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 management praise dean for achievement

2004-08-17

Prof Letticia Moja was praised by Prof Frederick Fourie, Rector and Vice-Chancellor of the University of the Free State (UFS), and other members of management today for winning the education category of this year’s Shoprite Checkers/SABC2 Woman of the Year Award.

“We are extremely proud of Prof Moja with this prestigious achievement. It is also a feather in the cap for the UFS that our leaders are being recognised on a national level,” said Prof Fourie.

Prof Moja was appointed as Dean of the Faculty of Health Sciences at the end of last year, becoming the first woman to be appointed in this position at any medical faculty in the country.

“Prof Moja was nominated by her colleagues at the faculty. It is heart-warming to me that she made such an impact in the faculty in the short period since she was appointed as dean to be nominated for this prestigious award,” said Prof Fourie.

“On the nomination form, her colleagues wrote: ‘Prof Moja is not only a remarkable woman, but also a person with gifted qualities of leadership, dedication and compassion. She is blessed with the ability to listen to others, is an extremely reliable person and a competent leader’ – this makes her, in my view, a true winner”, said Prof Fourie.

Prof Moja was recently chosen as vice-president of the Health Professions Council and also serves on the Medical and Dental Board. Her involvement in these councils and committees enables her to represent women in general, as well as previous minority groups.

Prof Moja headed the Gynaecologic Oncology Unit at the Ga-Rankuwa Hospital in Pretoria from 1997 to February 2002, where after she was appointed as Vice-Dean at the UFS’s Faculty of Health Sciences and at the end of 2003 she was appointed in her current position. During her career, she has attended four international and eight local congresses, presented eight oral papers and four posters, was an author to one publication, co-authored four publications, was a guest editor to one publication and supervised three postgraduate publications.

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

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