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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 Netball team aims for first home final on Monday 12 October 2015

2015-10-09

Kovsies Netball has been unbeaten this year.

The University of the Free State (UFS) netball team is hoping to continue its good performance in the Varsity Sport series against the North-West University on Monday 12 October 2015 at 19:00, in order to reach the finals for a third consecutive year.

The teams will meet in the Callie Human Centre on the Bloemfontein Campus for a follow-up of last year’s semi-final. Kovsies won that that game in Bloemfontein with a score of 51-45.

If the home team prevails, they will be hosting a final for the first time.

The Kovsies, who were unbeaten this year, and finished at the top of the log, were the champions in the first two seasons, but had to play away from home in the final against Pukke in 2013 and Tuks in 2014.

The last league match they lost against Pukke was in 2013. The score in Pretoria was 47-60 in favour of the Pukke.

Many of the clashes between the teams have been very close games. Last year, there was a 45-45 draw in Potchefstroom.

In the first round of 2015 between Kovsies and Pukke in Bloemfontein, the UFS won by 47-38.

In their final league match in Stellenbosch on Monday 5 October 2015, Kovsies won against Maties by 41-33, while the Pukke, who ended fourth on the log, defeated the Madibaz 65-32 in Potchefstroom.

In the other semi-final on Monday, Tukkies and Maties, second and third respectively on the log, will play against each other in Pretoria. This match will be broadcast live on a big screen in the Callie Human Centre on Monday.

The Kovsie captain, Karla Mostert, who will be playing for Bath in England next year, is currently ahead on votes for Player of the Series. Last year, she was also Player of the Series. Fans may vote for her on the Varsity Sport Facebook page at https://www.facebook.com/varsitysportsSA.

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