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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

Shimlas now second on Varsity Cup log

2015-02-25

After scoring nine tries to none to establish a 57-0 win over the Central University of Technology’s (CUT) Ixias in round three of the 2015 Varsity Cup Rugby Tournament, the UFS Shimlas are now second on the overall log.

Despite thunder showers in Bloemfontein on the evening of Monday 23 February, the match at the CUT Rugby Stadium continued. Shimlas’ Arthur Williams opened the scoreboard early with the first try of the evening, after getting his hands on a loose ball to break through the CUT defense line. Only four minutes later, Shimlas’ flank Gerhard Olivier scored another try. Both of these tries were successfully converted by Niel Marais, putting Shimlas in a 16-0 lead within less than seven minutes.

By halftime, the Shimlas’ lead had increased to 39-0. Daniel Maartens started the second-half scoring for the UFS when he crossed the try line in the 46th minute to secure Shimlas’ seventh try. After another successful conversion kick by Marais, the scoreboard read 47-0.

The match began to lose its spark as handling errors and ill-discipline became the order of the day. CUT were reduced to 14 men for the second time in the match, when Boetie Makethlo was sent to the sin bin in the 75th minute for an infringement at the breakdown, inches away from his try line.

Maartens went over the try line again in the 78th minute, scoring Shimlas’ eighth try in the match and taking his team’s score beyond the 50 mark. Shimlas managed yet another try in the last minute, with Niell Jordaan diving over the try line for old time’s sake.

Although the Shimlas’ 2015 Varsity Cup started off with a 29-29 draw against the University of Pretoria’s Tuks in Bloemfontein, they returned the following week to clinch a 24-0 win against the University of Johannesburg at the UJ Stadium. Apart from Tuks, who is at this stage on top of the log, no team has scored against Shimlas thus far in the 2015 Varsity Cup.

Up next, Shimlas will face the Stellenbosch University’s Maties side at Shimla Park in Bloemfontein for round four of the tournament on Monday 2 March 2015.

Our Player that Rocks: Niell Jordaan

Shimlas’ point scorers:

Tries: Arthur Williams, Gerhard Olivier (2), Marco Klopper, Vuyani Maqina (2), Daniel Maartens (2), Niell Jordaan
Conversion kicks: Niel Marais 4

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