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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

Amphitheatre to energise student life on the Qwaqwa Campus

2015-06-11

The Qwaqwa Campus of the University of the Free State is one of the fastest-growing rural campuses.

Since 2010, the campus has, among other things, built two new student residences, which provide accommodation for an additional 500 students. The old disused boiler room, which was used as a storeroom, has been converted into much-needed ablution and dressing room facilities at the sports fields. The Faculty of Education now boasts a Technology, Engineering Graphics and Design Education laboratory. The project was funded by the Department of Higher Education and Training.

One of the student priorities is a common space in the form of an open amphitheatre in front of the library.

‘’The amphitheatre is a highly-welcomed structure on our campus as it will provide students with an informal environment to study, socialise and meet,’’ said the Campus Principal, Prof Prakash Naidoo.

‘‘We have erected this on an existing space that was already used for outdoor launches and events on the campus, and is in line with our thinking of energising student life on campus. In addition, we have complemented this with the use of solar energy, so that students can just plug in and charge their phones and laptops while they are in the amphitheatre.”

Excited students, Chibi Mosia and Tshilidzi Matshavha, in final-year Chemistry and Chemistry Honours respectively, concurred that the amphitheatre is a good project for the campus.

‘‘It is an important and distinctive feature for the campus as it adds to the growth of our beautiful campus,’’ said Mosia.

‘’It will also enhance the use of alternative energy sources to reduce the campus's carbon footprint,’’ added Matshavha.

The project is worth almost R2,5 m, and took 12 months to complete. The Department of Higher Education and Training also provided the funds for this project.

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