Latest News Archive

Please select Category, Year, and then Month to display items
Previous Archive
28 April 2023 | Story Leonie Bolleurs | Photo Supplied
Schae-Lee Olckers’
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

The science of translation
2015-09-16

What is the relationship between a translator, information, and an audience? Professor Christiane Nord explored the connection in a series of lectures hosted by the Linguistics and Language Practice Department and the Department of Hebrew of the University of the Free State (UFS) Bloemfontein Campus.

Since 2007, the professor for Translation Studies has been a research associate and professor extraordinary in the department, assisting translation and interpreting students in gaining a global perspective on their disciplines.

The world-renowned German scholar and trained translator for Spanish and English is also an author, with over 200 published articles on the so-called Skopos Theory, which formed the basis of the lectures on 7 and 8 September 2015. The addresses were centered on the functionality and limitations of translations.

Translation as a purposeful activity

According to Prof Nord, all translations should be geared towards conveying messages which the audience understands. This communicative purpose involves taking into consideration the cultural background of the recipient.

As a seasoned practitioner, Prof Nord has been guided by Skopos Theory in her teaching endeavours. Hence her firm stance: “If you do not have a theory, you cannot justify your translational decisions.”

Within the context of the Skopos Theory, she explains that, in order to produce a functional translation, the translator must analyse the purpose of the translated text, which includes the questions for whom, when, where, and through which medium will it reach the intended audience.

How to deal with doubt in functional translation

“Doubt is something we are accompanied by when we’re translating.” Such doubt may be caused by “insufficient proficiency with regards to source and target languages and cultures, domain and terminological knowledge, and knowledge in translation theory and methodology,” said Prof Nord. However, the top-down approach offers a solution to overcome uncertainty, at least to some extent. This approach considers, first and foremost, the target audience for which the translation is tailored. Based on this consideration, the translator is able to determine the approach that is most suitable for the audience, hence eliminating doubt.

In sum, the extraordinary professor asserted that there are no rules for translation, contrary to popular belief. According to Prof Nord, the main focus of a translator or interpreter should be to produce texts in the target language and culture which meet the requirements of the translation brief set by the client or commissioner.

We use cookies to make interactions with our websites and services easy and meaningful. To better understand how they are used, read more about the UFS cookie policy. By continuing to use this site you are giving us your consent to do this.

Accept