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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

Co-architect of peace and reconciliation in Northern Ireland to present Annual Reconciliation Lecture today

2015-03-03

Colm McGivern, Director of the British Council in South Africa

To emphasise the University of the Free State’s Human Project, the UFS has positioned itself as an institution that is recognised across the world not only for excellence in academic achievement, but also in human reconciliation. The Annual Reconciliation Lecture, whose organising committee is chaired by Prof Pumla Gobodo-Madikizela, is a unique and major initiative to enhance this important vision of our university.

This year, Colm McGivern, Director of the British Council in South Africa, will present the Fourth Annual Reconciliation Lecture at the Centenary Hall on Thursday 5 March 2015.

Colm McGivern was brought up in Northern Ireland at the height of the conflict that has come to be known as the ‘Troubles.’ His early experiences of conflict, sectarianism, and living in a divided society have driven his career, and his personal commitment to peace-building and promoting reconciliation. He was a student leader at Queen’s University in Belfast during the time of the first IRA Ceasefires in the 1990s, and then worked in the Higher and Further Education sectors, and at a community level with peace-building groups across Northern Ireland and internationally. He was Director of the British Council in Northern Ireland for four years and, in that role, facilitated discussions between divided communities before and during the Ceasefires and Peace Process, with a particular focus on bringing young people together across Ireland.

In his role as Director of the British Council, McGivern has created thousands of cultural and educational connections between the UK and SA. Every year, he ensures that young South Africans can get access to educational and cultural opportunities that are life-changing while deepening their connection with the UK.

A highlight of this year’s lecture will be a performance by musicians from the Odeion School of Music, Tumi Ntantiso (soprano), Bertha Menyatso (mezzo-soprano), Malefetsane Mofokeng (baritone), and Cezarre Strydom (piano). They will be performing works from ‘Tales of Hoffmann’ by Jacques Offenbach, among others.

Members of the public and media are welcome.

RSVP: Jo-Anne Naidoo, e-mail: Naidooja@ufs.ac.za

Date: Thursday 5 March 2015
Time: 17:30 (please be seated by 17:15)
Venue: Centenary Complex, Bloemfontein Campus

The event will be streamed live on: http://livestream.ufs.ac.za/

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