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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

Disaster risk management centre of the UFS serves on UN specialist committee

2015-06-26

Dr Andries Jordaan
Photo: Supplied

The Director of the Disaster Management Training and Education Centre (DiMTEC) at the University of the Free State, Dr Andries Jordaan, has been invited to serve on a UN special committee by the Secretary-General of the United Nations.

Dr Jordaan took part in the Expert Workshop on Climate Resilience in Geneva, Switzerland, on 22-23 June 2015.

In preparation for COP 21, which takes place later this year in Paris, the United Nations must draw up a situation report for a universal climate agreement between all the world’s nations. In order to advise the United Nations and the Secretary-General, and to prepare for the UN’s resilience initiative that will be launched during this important international gathering, a small team of approximately 20 experts and scientists from all over the world have been chosen to review the concept of the project. This group of experts will help to revise the original concept for the project.

According to Dr Jordaan, the Sectretary-General of the UN will be launching a ‘resilience initiative’ that is aimed at promoting resilience in climate-related risks.

Jordaan says it is an honour for him to represent the UFS and DiMTEC on such a specialist committee. “For me, it is recognition of the contribution we make in Africa and the world to disaster risk and climate adaptation,” he says.

DiMTEC is proud to be at the forefront of disaster management training in Africa. The centre has close ties with institutions of the United Nations, such as UNU-EHS, UNU-Flores UNOOSA, UNSPIDER, UNEASCO, UNEP, UNCCD, UNISDR and UNDP, among others.

DiMTEC strives to inform the public about disaster risk reduction through education. The centre’s master’s and post-graduate degrees in disaster management, as well as short courses and research, are of the highest standard.

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