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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.

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KovsieSport celebrates three varsity tournaments' titles

2015-04-21

Both staff and students celebrated the Shimlas, KovsieTennis, and KovsieNetball’s achievements.
Photos: Hannes Pieterse

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In this week of graduation ceremonies, the University of the Free State had more than its academic achievements to celebrate. The Shimlas’ brilliant triumph in the Varsity Cup as well as the achievements by KovsieTennis and Kovsie Netball was celebrated at a colourful event on the Bloemfontein Campus.

At the celebrations, which were well supported by the campus community, the Vice-Chancellor and Rector, Prof Jonathan Jansen, congratulated all three teams on their outstanding achievements. Not only did the Shimlas walk off with the Varsity Cup, they also won every game they played. AJ Coertzen, the Shimlas’ captain, said: “Although we were well prepared and physically fit, the fact that we played for one another contributed much to our success. As a team, we have grown from friends to brothers.”

KovsieTennis was congratulated on wearing the USSA tennis crown for the fourth consecutive year. In addition, they have the following triumphs to their name: 2007 – SASSU (South African Students Sports Union) (Ladies); 2008 – USSA (University Sport South Africa) (Ladies) and 2009 USSA (Men). Duke Munroe, captain of the KovsieTennis team took the opportunity to thank the team personnel. He believes that hard work behind the scenes by the coach, Marnus Kleinhans, and the team manager, Janine de Kock, contributed greatly to the team’s success.

KovsieNetball was also praised for their successes. In 2014, under the captaincy of Karla Mostert, they won gold at the Varsity Netball championships. They also won the National Premier League. The UFS is also proud of its netball players in various national teams: SA Under 19-23, the Protea groups, and the SA University team.

At the celebrations, Karla said: “The environment and the people you surround yourself with dictate how easily you achieve success. Our achievements and successes are evidence of the quality of the coaches, supporters, and facilities available to us.

After the event on the Red Square, the teams made an appearance in the Callie Human Centre, where they were enthusiastically congratulated by graduands, their families and the university management. Dr Khotso Mokhele, Chancellor of the UFS, also praised the teams for their achievements. “You are a team without individual stars. That is the sort of team I want to be part of.”

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