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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

Three minutes for research

2015-09-07

When you have only three minutes in which to explain an 80 000-word thesis, every second counts. This is what researchers from across the country realised during the first national round of South Africa’s Three-minute thesis competition.

The University of the Free State (UFS) Postgraduate School hosted this international competition on the Bloemfontein Campus, where master’s and doctoral students from 12 universities participated. During the competition, each researcher had to give a presentation on his/her research within three minutes.

Dr Henriette van den Berg, Director of the UFS’s Postgraduate School, and presenter of the two-day competition, said the competition is the ideal platform to teach researchers how to become effective research communicators.

“It is important that researchers should learn to communicate the essence of their research to audiences that aren’t necessarily specialists in the field. They should also be able to emphasise how their research contributes to the success and well-being of communities. Researchers often have to explain to persons who aren’t specialists in their specific research area the reasons why it is important to fund the research, for example, or during a work interview. They should be able to convey the essence of their research effectively in a very short time.”

The 3MT competition, which originated at the University of Queensland in Australia, has in 2010 developed into an international trend since its inception. Currently, the 3MT is presented in Australia, the USA, and the UK.

For the competition, participants are given just three minutes to explain their research. In this time, they have to explain the problem and the methodology, as well as why this research is important. Participants are allowed to make use of only one piece of static imaging material for support.

A panel of judges from the participating universities were selected to assess each presentation, based on how well participants expressed themselves in such a short time, and on their choice of imagery.

Gavin Robinson from the University of Johannesburg, Cameron McIntosh, and Ingrid Alleman, both from the UFS, were the respective winners in the categories for doctoral and master’s students.

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