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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

Student gives hope to childhood cancer patients

2015-10-16

Siphokuhle Jama believes that the underprivileged are also destined to reign.

The inaugural ‘Dance and Musical Childhood Cancer Fundraising Day’, held on Saturday 26 September 2015 at the Free State Childhood Cancer (CHOC) Foundation, was “a huge success,” according to Siphokuhle Jama, the organiser.

Siphokuhle is a second-year BSc Agricultural Economics student at the University of the Free State (UFS), who has devoted his life to bettering the lives of the less fortunate. The 21-year-old self-proclaimed motivational speaker, entrepreneur, and budding author was inspired by his humble beginnings to found the Destined to Reign Foundation, which champions various community initiatives in both his home town of Mtata and Bloemfontein.

To support the fight against childhood cancer, the young philanthropist took it upon himself to invite music and dance fanatics either to perform or to enjoy spectatorship for a good cause. The impressive support received from the UFS, Universitas Academic Hospital, and Central University of Technology (CUT), various artists, and the community has contributed towards ensuring that the inaugural fundraiser was a prelude to annual events to come.

Singers, dancers, and poets entertained the audience with vigour, making the day one of the most special for the young children, who spend their days and nights at the CHOC House, with little to do but undergo radiation and chemotherapy and await a discharge date. .

All proceeds went towards basic needs, such as food, toiletries, and clothing for the children residing at the House, which is located in the same suburb as our university. In addition to accommodating dozens of cancer patients and their mothers, the House also assists with the treatment and rehabilitation of children suffering from life-threatening blood disorders. Thus, the fundraiser served to promote awareness of these health conditions.

Siphokuhle’s passion for giving hope to the underprivileged was unveiled by a school community engagement project 14 years ago. He has never looked back.“It has always been in my heart to serve my community,” he said.

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