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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

Training in critical medical skills receives preference at the UFS

2015-07-24

The UFS bought a new simulator for surgeons to learn how to perform laparoscopic operations. During the launch of the simulator, Dr Mathys Labuschagne (left), Head of the Clinical Simulation and Skills Unit, illustrates to Prof Gert van Zyl, Dean of the faculty, how the simulator works.
Photo: Rene-Jean van der Berg

The Clinical Simulation and Skills Unit in the University of the Free State (UFS) Faculty of Health Sciences purchased a new laparoscopic simulator for R1.2 million recently. The simulator will be used to teach postgraduate medical students how to perform laparoscopic surgery. The UFS is currently the only university in the country, and one of only two institutions in South Africa, that own such a simulator.

The Lapsim simulator, from Surgical Science in Sweden, is a highly sophisticated computerised tool for the training and improvement of laparoscopic surgical skills in postgraduate students within the surgical disciplines.

“The purpose of a simulator is not to replace training on patients, but to help registrars in acquiring basic laparoscopic surgical skills,” says Dr Mathys Labuschagne, Head of the Clinical Simulation and Skills Unit.

These skills include depth perception, hand-eye-coordination, instrument handling, precision and speed, which are essential before operations can be performed on patients.

Prof Gert van Zyl, Dean of the Faculty of Health Sciences, says this simulator is very important for the UFS to train registrars more effectively in theatre work.

“Not only registrars will benefit from this, but qualified surgeons may also make use of it to improve their skills.”

The simulator is pre-programmed for different medical conditions that laparoscopic surgery is traditionally used for. Programmes can be selected for procedures such as sterilisation, cholecystectomy (gall bladder removal), endometriosis, etc. The simulator even makes it possible simply to practise eye-hand coordination, and to apply stitches internally.

Watch the short video explaining more about the Lapsim simulator.

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