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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

Kovsies raise their voices to say no to racism – and yes to equality

2015-03-13

SRC President, Mosa Leteane
Photo: Hannes Pieterse

Launch of the No-to-Racism/Yes-to-Equality Campaign : Video

In support of National Human Rights Month, the UFS has launched the No-to-Racism/Yes-to-Equality Campaign. Through this campaign, the entire UFS community reaffirms its commitment to equality, respect, democracy, social justice, humanity, dignity, human rights, and diversity.

The first leg of the campaign, No-to-Racism, was launched at the Qwaqwa, Bloemfontein and South Campuses during the past month. “Look in the mirror tonight and have a discussion with yourself,” Prof Jonathan Jansen, Vice Chancellor and Rector of the UFS, said during the launch at the Bloemfontein Campus. “Ask yourself to what extent can I truly say, ‘I am dealing with my racism, my bigotry, my ethnicism, my homophobia, my xenophobia? Am I truly dealing with those in my life?’”

Through the No-to-Racism Campaign, staff and students are encouraged to take a public stand against not only racism, but also homophobia, sexism, ableism, xenophobia, classism, ethnicism, ageism, and all forms of intolerance and othering.

The start of No-to-Racism will closely be followed by the Yes-to-Equality Campaign, which will be launched on 1 April 2015.

SRC President, Mosa Leteane, urged the Kovsie community to make South Africa work. “We say ‘no’ because we want to say ‘yes’. Fix your ‘no’ so that your ‘yes’ is clear, it’s equal, it’s honest. That is what ‘yes’ looks like.”

The campaign is also aligned with the declaration made by the UFS Council in November 2014 in which it was stated that “the Council of the University of the Free State believes very strongly in the human dignity, equality, and freedom of all people. Accordingly, the Council reaffirms its abhorrence of acts of racism, sexism, and unfair discrimination of any kind or in any form”.
The No-to Racism/Yes-to-Equality Campaign is an initiative of the Institute for Reconciliation and Social Justice, together with the SRC.

Important dates:
1 April 2015: Launch of Yes-to-Equality Campaign on the Qwaqwa and Bloemfontein Campuses
13 April 2015: Pledge of the UFS community at 12:45 on the Red Square, Bloemfontein Campus

For more information or enquiries contact news@ufs.ac.za.

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