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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

Juan Odendaal invited to training camp in Switzerland

2015-10-19

Juan Odendaal recently in action at the UCI Paralympic World Cup
for road races in Pietermaritzburg.
Photo: Bertus Odendaal

Juan Odendaal from the University of the Free State (UFS) was invited to be part of a training camp in Switzerland, together with some of the world’s leading para-cyclists.

This first-year BA student was recently selected by the cycling body, Union Cyclist International (UCI), to attend the camp which will be held in Aigle from 2-12 November 2015.

Afterwards, Odendaal, who has been the junior South African champion in the C3 division in road races, time trials, and pursuit races, will travel to Manchester, England, where he will compete in a para-cycling event from 13-15 November 2015.

Recently, he took part in the senior division of the UCI Paralympic World Cup for road races for the first time, and has performed well. In this event, which was held in Pietermaritzburg, he competed against participants from countries including Germany, Australia, Spain, and Russia.

Odendaal on 11 September 2015 took eighth place in the road race and tenth place in the time trial. The road race takes place over 55 km and the time trial over 24 km.

Odendaal said he realised immediately that he was competing at senior level.

“There was a marked difference in the quality of the races,” he said, about the World Cup in Pietermaritzburg.

“It was much faster than I had expected. The average speed was 37,2 kilometres per hour.”

Odendaal also made his debut for South Africa in March of this year at the UCI Para-cycling Track World Championships in Apeldoorn, The Netherlands. At this event, he finished in fifteenth place in both the time trials and the pursuit event.

Odendaal said his main goal is the World Championships, which will take place in Montichiari, Italiy, in March 2016. He is hoping to achieve good times there in order to qualify for the 2016 Olympics in Rio de Janeiro.

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