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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

SRC Consultation desk

2015-04-20

In an era where woman are consistently escalating up the echelons of power, this universal phenomenon is also making waves on the Bloemfontein Campus of the University of the Free State. As different citizens would recognise First lady Michelle Obama, Public Protector Thuli Madonsela, German Chancellor Angela Merkel and United Nations Ambassador Angelina Jolie, so it is also with Student Representative Council Secretary General, Dineo Motaung. She is among a handful of ladies within the student leadership who cherish her responsibilities diligently for the interests of human beings.

The SRC Consultation Desk is an official space created by the office of the Secretary General, aimed at being of service to students alongside the students’ academic pursuit. Inspired by Ubuntu, meaning ‘I am what I am because of who we are’ comes the task of cultivating and nurturing the essence of who we are, through constructive and honest dialogue between students and the university staff. It is by talking to one another that we will establish an environment that permeates our uniqueness and pollinates our consciousness with awareness that would cause us to act in unison in propagating the vision of the university.

Toward this end, the Secretary General has commissioned two SRC members to various stations every Monday and Wednesday, to interact with both students and staff. Please find the schedule reflected below. It is hoped that through this engagement, problems will not simply be identified, but that practical and feasible solutions will be offered.

“Through the SRC Consultation Desk I hope to see the manifestation and spirit of Ubuntu on campus by the time my term ends. With all that said, I am available for any concerns,” said Motaung.

Monday 20 April 2015, 12:00-13:00

SRC Accessibility and Student Support: Louzanne Coetzee

Station: Thakaneng Bridge

Wednesday 23 April 2015, 14:00-15:00

SRC Media, Marketing & Laison: Lethabo Maebana

Station: New Computer Labs (Entrance door)

Wednesday 29 April 2015, 14:00-15:00

SRC Student Development and Environmental Affairs: Victor Ngubeni

Station: Sasol Library (Opposite Deli)

Monday 4 May 2015, 14:00-15:00

SRC Secretary General Dineo Motaung

Station: Amphitheatre

Wednesday 6 May 2015

SRC Student Media: Masingi Sam

Station: Sasol Library (close to Deli)

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