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28 April 2023 | Story Leonie Bolleurs | Photo Supplied
Schae-Lee Olckers’
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

School of Medicine expands to provide quality tuition
2015-04-20

 

The School of Medicine at the University of the Free State (UFS) has recently extended various training platforms to provide continuous quality tuition to students.

Not only does the school boast a world-class dissection hall but now has plans for additional training facilities at two more hospitals.

The new dissection hall was completed in January 2015 with some final finishing touches that will be done shortly. The hall is newly built as the previous dissection hall has been used for undergraduate anatomy training since 1972.

Dr Sanet van Zyl, Senior Lecturer in the Department of Basic Medical Science, says owing to a prospective growth in the number of medical students as well as changing methods in teaching and learning, the need for a new dissection hall became evident to ensure that students get an optimal learning experience during dissection tuition.

“The new spacious dissection hall is equipped with special lighting and modern equipment for the training programme for second-year medical students. The hall is further equipped with modern sound and computer equipment. A unique camera system will allow students to follow dissection demonstrations on ten screens in the hall. Dissection demonstrations can also be recorded, enabling lecturers to put together new materials for teaching and learning.”

In addition to anatomy teaching for under- and postgraduate medical students, the Department of Basic Medical Science also offers anatomy teaching to under-graduate students from the School of Nursing, the School of Allied Health Professions as well as students from the Natural and Agricultural Sciences (such as students studying Forensic Science). The old dissection hall will still be used for the anatomy training of these students.

“The dissection programme for medical students is of critical importance, not only to acquire anatomical knowledge, but also for the development of critical skills and professionalism of our students. As already mentioned, these modern facilities will enable us to be at the forefront of current development in this field. This will benefit both present and future generations of medical students.”

At the same time, Prof Alan St. Clair Gibson, Head of the School of Medicine, announced that lecturing facilities are being developed at the Kimberley Hospital Complex. There are also plans for study facilities at the UFS’s Qwaqwa Campus and Bongani Hospital in Welkom. The UFS’s planning is also well underway for lecturing and residential facilities for students in Trompsburg, where students will receive training at the Trompsburg Hospital.

“We are very privileged to have these facilities and they will help us to provide world class training for students in the School of Medicine,” Prof St. Clair Gibson says.

 

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