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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 honours many during Autumn diploma and graduation ceremony

2007-04-16

The University of the Free State (UFS) will award 797 diplomas and 2 633 degrees from 23-26 April 2006 during this year’s autumn diploma and graduation ceremony. Students from the Main Campus and Vista Campus will take part in the ceremony.

Altogether 32 doctorates and two honorary doctorates will be awarded. The honorary doctorandi are Prof. Barend Johannes (Bannie) Britz and author Mr Khotso Pieter David Maphalla.

On 26 April 2007 Prof. Britz will be honoured for his contribution to architecture when the degree D.Arch. (h.c.) will be awarded to him.

Mr Maphalla will be honoured for his contribution to the development of the Sesotho language and culture. He will receive the degree Ph.D. (h.c.) on 12 May 2007 during the graduation ceremony of the Qwaqwa Campus.

On 23 April 2007 at 08:30 altogether 497 diplomas will be awarded in the upgrading programmes of the School of Education in the Faculty of The Humanities, namely A.C.E, N.P.D.E. and C.E. At 14:30 on the same day 300 diplomas will be awarded to students from all the faculties.

On 24 April 2007 at 08:30 altogether 442 degrees and three doctorates will be awarded in the School of Education and at 14:30, 461 degrees and four doctorates will be awarded in the Faculty of The Humanities, excluding the School of Education.

On 25 April 2007 at 08:30 altogether 296 degrees and one doctorate will be awarded to students in the Faculty of Economic and Management Sciences. This includes students in B.Acc., B.Admin., B.Pub., related honours degrees and all masters and doctors degrees. At 14:30 on the same day degrees will be awarded to 482 students from the Faculty of Economic and Management Sciences, excluding students in B.Acc., B.Admin., B.Pub., related honours degrees and all masters and doctors degrees.

On 26 April 2007 at 08:30 altogether 595 degrees, 19 doctorates and one honorary doctorate will be awarded in the Faculty of Natural and Agricultural Sciences. At 14:30 on the same day 357 degrees and five doctorates will be awarded to students in the Faculties of Health Sciences, Law and Theology.

Both the diploma and degree ceremonies will be held in the Callie Human Centre on the Main Campus in Bloemfontein.

Media release

Issued by: Lacea Loader

Assistant Director: Media Liaison

Tel: 051 401 2584

Cell: 083 645 2454

E-mail: loaderl@ufs.ac.za
16 April 2007

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