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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

Prototype film degree introduced for Kovsies

2015-06-11

As of 2015, the university’s postgraduate prospectus was modified to include a new Bachelor of Arts Honours in Film and Visual Media course in the Faculty of the Humanities.

A group of eight pilot students are being exposed to basics studies in film history, research, and practical production exercises. The programme’s prototypical nature lies in its inter-disciplinary approach, which means students will integrate film history and theory with individual short film production.

According to the Programme Committee, “the two parts enrich each other, so students’ practical work is conceptually much stronger, and their written work is more balanced.”

“While other universities locally and abroad do offer film qualifications, the emphasis usually falls on either the history and theory of film, or the making of films. Our programme is the only one in South Africa (that we know of) that offers this specific kind of integration.”

Chris Vorster, Dr Anthea van Jaarveld, Prof Helene Strauss, and Johanet Kriel are responsible for lecturing, and providing personalised supervision to students. These lecturers form part of a Programme Committee, which also includes Prof Annie van den Oever, Cloete DeBeer, and Martin Rossouw.

The university has built a multi-camera studio, equipped with state-of-the-art equipment, editing facilities, and an intimate movie theatre to facilitate a thorough teaching and learning process.

Rethabile Radebe, one of the students, says she values the teaching approach of the lecturers, highlighting the positive impact of constructive criticism they offer. “My self-confidence is much better so I think, even though they help you academically for you to get your grades correctly, they also help you as a person. When you’ve done well, they don’t forget to tell you.”

This student’s views run parallel to Kriel’s, which are to “help students to perform at their best, and to develop and align our curriculum better for next year,” when an additional seven students are to be accommodated. The university, in collaboration with the University of Groningen in the Netherlands, is modelling the curriculum to ensure holistic film education.

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