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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

Chemistry Department expands its international footprint
2015-10-14

Prof André Roodt

Prof André Roodt from the Department of Chemistry at the University of the Free State has returned from a research visit at the St Petersburg State University in Russia. The research he conducted at the St Petersburg State University is part of a bilateral collaboration agreement between the University of the Free State and St Petersburg State University.

As part of his visit to Russia (from 17 to 28 September 2015), Prof Roodt presented a seminar at St Petersburg State University, and a lecture at the conference titled: International conference on Organometallic and Coordination Chemistry: Achievements and Challenges.

One of the local Russian newspapers quoted Prof Roodt as “world-renowned expert in the study of chemical kinetics and mechanisms of chemical reactions”. His presentation: Are detailed reaction mechanisms really necessary in (applied) organometallic and coordination chemistry' attracted great interest from the St Petersburg chemists.

The bilateral agreement came to life a year ago when the St Petersburg State University chemists won a grant in a competition to create an international research group, the International Laboratory of Organometallic Chemistry. The Laboratory is headed by Prof Vadim Kukushkin of the St Petersburg State University.

In addition to the employees of St Petersburg University, the research group consists of researchers from Portugal, Finland, South Africa, and Azerbaijan. Together, these groups of scientists are working on the problem of non-reactive metal activation molecules. The main theme of the research laboratory is in the catalysis and activation of metal inert molecules which then undergo significant change, and become meaningful to people chemicals, such as drugs.

As part of this initiative, a bilateral collaboration agreement exists between the St Petersburg State University and the UFS (Russian Science Foundation grant 14-43-00017). Students from our university have visited and conducted research at the St Petersburg State University while some of their students visit and research reaction kinetics at the UFS.

Prof Roodt hosted Valeria Burianova, a student from the St Petersburg University. During her visit at the UFS, she learned about response kinetics. A UFS PhD student, Carla Pretorius, joined the group in Russia where she conducted research on the intermetallic rhodium-rhodium interactions for the formation of nano-wires and -plates, with applications in the micro-electronics industry, and a  potential for harvesting sun energy.

The UFS Department of Chemistry extended its international footprint further with three of its students, Mampotsu Tsosane, Petrus Mokolokolo, and Tom Kama, returning from Switzerland after a six-week research visit in the group of Prof Roger Alberto from the University of Zürich. In return, Prof Roodt hosted a Swiss PhD student, Angelo Frei from Zürich, and taught him more about reaction mechanisms.

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