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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

Professor Antjie Krog to deliver public lecture at UFS Bloemfontein Campus
2015-06-19

Professor Antjie Krog – illustrious author, poet, and academic – will deliver a public lecture at the University of the Free State’s (UFS) Bloemfontein Campus. The topic of her discussion will be ‘They Couldn’t Achieve their Goal with Me: Narrating Rape during the South African War’.

Prof Krog’s lecture will be the third instalment of the Vice-Chancellor’s Lecture Series on Trauma, Memory and Representations of the Past. The lecture series is hosted by Prof Pumla Gobodo-Madikizela, Senior Research Professor in Trauma, Forgiveness, and Reconciliation Studies at the UFS, as part of a five-year research project funded by the Andrew W. Mellon Foundation.

Details of the event:

Date: Tuesday 23 June 2015
Time: 12:00
Venue: Albert Wessels Auditorium, UFS Bloemfontein Campus
Members of the public are welcome to attend
RSVP to Jo-Anne Naidoo: NaidooJA@ufs.ac.za

Acts of rape during South African War

To set the context of her lecture, Prof Krog explains that, about two months before the South African War officially ended on 31 May 1902, affidavits were taken from women about transgressions experienced at the hands of British soldiers. These acts included plunder, killing of stock, abduction, sexual assault, and rape. Her lecture is the first scholarly focus in terms of narrative and agency on the affidavits of 24 incidents of sexual assaults and rape since the 25-year embargo on these documents was lifted in 1982. The shelving of these affidavits is indicative of how even transcultural multiple processes failed to create an honest discourse in post-colonial South Africa about sexual violence.

Paving the way to healing historical wounds

The series focuses on the portrayal of trauma and memory in multiple ways – such as the narrative arts represented by Prof Krog. These forms of expression may ultimately pave the way to healing historical wounds.

“This topic is very timely, given a recent NRF grant we’ve been awarded for research on transgenerational trauma related to the South African war,” Prof Gobodo-Madikizela says in anticipation of the lecture.

Previous instalments of Vice-Chancellor’s Lecture Series

The first instalment of the Vice-Chancellor’s Lecture Series on Trauma, Memory and Representations of the Past was delivered by former Constitutional Court Judge, Albie Sachs, in which he discussed ‘Sites of memory, sites of conscience’. Internationally acclaimed composer and sound artist, Philip Miller, delivered the second lecture, ‘Disrupting the Silence: The Past and Transnational Memory’.


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