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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

Centre for Universal Access and Disability Support HOD selected as prestigious Fulbright scholar

2015-06-24

Hetsie Veitch and Gabriela Schroder
Photo: Valentino Ndaba

Hetsie Veitch, who has served as the Head of the Centre for Universal Access and Disability Support at the university for the past seven years, recently won the prestigious Fulbright Scholarship for studies in the USA. Hetsie has been placed at the renowned Syracuse University in Upstate New York, where she will read for a PhD in Disability Studies in the School of Education.

By focusing on matters of social justice in the pedagogy of higher education, Hetsie will explore the creation of universally accessible learning spaces for students so that she can apply these ideas on her return to South Africa in four years.

Under her leadership, the Unit for Students with Disabilities (USD) was transformed into the Centre for Universal Access and Disability Support (CUADS) in order to reflect new approaches to universal access and universal design.“It is my ultimate goal,” says Hetsie, “to create an institutional culture that includes and welcomes all students with disabilities.”

It is difficult to fully capture the enormous contribution Hetsie has made to the UFS in disability justice, by establishing platforms for students with disabilities that enable them to be appreciated as individuals, and to excel in academic studies.

One of our star students, Gabriela Schröder, also won the prestigious Fulbright Scholarship. Gaby, as she’s called, will be taking up doctoral studies in Biochemistry at a leading university in her field, namely North Carolina State University in Raleigh, North Carolina.

Gaby earned her BSc Honours degree in Biochemistry at the University of the Free State, after also completing her undergraduate studies in Chemistry and Biochemistry at Kovsies.

She participated in the F1 Leadership for Change Programme (Class of 2011) as part of the first-year cohort that went to the University of Vermont. In 2012, she was selected to participate in the elite Stanford Sophomore College Programme with students from Oxford University (UK) and Stanford University in California.

In 2014, Gaby was awarded the Dean's Medal, a distinction which is presented to the best final-year student studying towards a Bachelor’s degree in the Faculty of Natural and Agricultural Sciences. She was also the proud recipient of the Senate Medal, awarded for academic excellence in the achievement of a Bachelor’s degree at the university.

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