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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

Kovsie trailblazing track runner sets South African 200 m record

2015-07-16

Photo: IAAF

Wayde van Niekerk became the only South African, and the fourth athlete in the world, to clock sub-20-seconds in a 200 m race on Tuesday 14 July 2015. With this winning time, he became the fourth member of the prestigious quartet, consisting of Michael Johnson, LaShawn Merritt, Isaac Makwala and himself.

The Kovsie gold medallist’s ground-breaking performance saw him beat world-class 200 m specialist and last year's Diamond League race winner, Alonso Edward of Panama. Van Niekerk crossed the finish line half a metre ahead of Edward, who was followed by Fujmitsu Kenji of Japan in the third place.

Van Niekerk's 19.94-time at the Diamond League meeting in Lucerne (Switzerland) set a national record, and improved on his personal best. In 2010, he claimed the World Junior Championship title in Moncton, Canada, by covering 200 m in 21.02 seconds.

Recently, he made history by defeating the London 2012 Olympic Games champion, Kirani James, of Grenada in the Caribbean.

On 4 July 2015, he surged 0.79 seconds ahead of Kirani in his number five lane, becoming the first African to cover 400m in less than 44 seconds. The Kovsie student won the race at 43.96, occupying 10th place on the International Association of Athletics Federations (IAAF) Diamond League all-time list.

Kovsies were still celebrating the gold medalist’s South African record-setting time of 44.24 on 13 June 2015 when he dominated the Diamond League meeting. At the previous race in New York, Van Niekerk improved on his own national record of 44.38. With an impressive dash to the finish line at that particular event, he surpassed Christopher Brown’s 400 m record.

In addition to the country’s record, Van Niekerk made his name as one of the continent’s record-breakers. On 7 June 2015, he broke the 1986 African 300 m record. Van Niekerk replaced Ivorian Gabriel Tiacoh’s best time of 31.74 with a 31.63 championship win at the Birmingham Diamond League meeting. Simultaneously, he bettered Morné Nagel’s 2006 South African national record.

Following his outstanding performance, he was positioned in 10th place on the world list in the men’s 300 m.

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