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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

Now is the right time to talk, says Njabulo

2015-04-20

Njabulo Mabaso

Studying at a multicultural campus adds a lot of colour and spice towards every student’s experience, and it also offers some necessary challenges.

This belief is held by the Qwaqwa Campus SRC member responsible for RAG, Community Service & Dialogue, Njabulo Mabaso.

“Our multi-culturalism should be our uniting force, especially at this time in our country. What started as a one-person protest against the Cecil Rhodes statue at UCT should be used to broaden our view in relation to challenges that we are still facing as students and as a country. We need to talk more”, said Mabaso, a final-year BEd FET Languages student.

“Now is the right time for us to really talk about issues affecting us as young adults. Matters of collective interest like pregnancy rates, alcohol and substance abuse, sexism, crime, xenophobia, etc. need to be tackled”, added Mabaso, a weightlifting fanatic.

“As the student leadership, we intend working closely with community structures as we come from the very same communities. We must not wait for Mandela Day to do good.”

“My portfolio, together with Arts and Culture and Sports Affairs portfolios, can create that necessary social cohesion that we as students and our communities need so much.”

Mabaso said that all perceived taboos should be dealt with.

“Our programme this year encourages open dialogue. Nothing should still be treated as a ‘no-go area’ if we are to survive the scourge of HIV. We must talk openly, despite the cultural challenges that might restrict us. We must talk about homophobia. We must talk about rape. In fact, how many students – male and female – really understand what rape is? Does culture even recognise the ‘no’ factor associated with rape? It is important that we should not leave it until it is too late. We must not wait until it is his word against hers. We must deal with these matters now. The right time to engage is now”, he added.

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