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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

Professor awarded by Cardiff University for exceptional teaching and research record

2015-10-20

Prof Pieter Duvenage

Cardiff University is one of the best research universities in the United Kingdom (UK) and the world. In 2014, Cardiff was ranked number 2 and 5 among UK universities in the Research Excellence Framework for impact and quality, respectively.

Annually, Cardiff selects and recruits the most outstanding teachers and researchers from across the globe. This year, this institution bestowed on Professor Pieter Duvenage the title of Honorary Professorship in Political Philosophy for his contribution and commitment to philosophical research in South Africa and internationally. Prof Duvenage is Head of the Department of Philosophy at the University of the Free State (UFS).

Prof Duvenage has authored and co-authored four books, publishing almost 40 accredited articles in journals and books. As a distinguished scholar, he displays immense dedication to the investigation of the political implications of intellectual traditions.

Since 1997, Prof Duvenage has been lecturing philosophy as an associate professor, full professor, or visiting professor at various South African and Australian universities. He was appointed as Head of the Department of Philosophy in 2011, where he continues to explore his interests in Phenomenology, Critical Theory, and South African Intellectual History.

His rich academic history had earned him the prestigious five-year Honorary Professorship at Cardiff’s Department of Politics. In 2014, the same university invited Prof Duvenage to be a Professorial Fellow of the Collingwood and British Idealism Centre for an indefinite period.

Professor David Boucher, Director of the Collingwood and British Idealism Centre, has played a crucial role in initiating both processes. According to Prof Duvenage, “Professor Boucher is a respected British academic and a Distinguished Visiting Professor at the University of Johannesburg.”

When Boucher announced the good news, Prof Duvenage was very surprised. “The appointment came as a total surprise. I never studied there [at Cardiff University], therefore it was purely through academic networks.”

Considering Cardiff’s reputation and Prof Duvenage’s exceptional skill sets and values, his relationship with the world-leading university in research is bound to blossom.

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