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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

Wayde, Karla crowned as KovsieSport’s best

2015-10-21

The pride of KovsieSport. From the left, are: Ox Nche
(UFS Junior Sportman of the Year), Karla Mostert
(Senior Sportswoman of the Year), Wayde van Niekerk
(Senior Sportsman of the Year), and Brett Walraven
(on behalf of his sister, Nicole Walraven – Junior Sportswoman of the Year).
Photo: Hannes Naude

The journey does not belong to him alone, but to everyone at KovsieSport.

These were the words of University of the Free State’s (UFS) Wayde van Niekerk, after being named as KovsieSport’s Senior Sportsman of the Year on Wednesday 21 October 2015.

The South African sports star walked away with the award for the third consecutive year, while the Protea netball defender, Karla Mostert, was crowned Senior Sportswoman for the first time.

The Junior Bok, Ox Nche, and the Protea hockey player, Nicole Walraven, were named as Junior Sportsman and Junior Sportswoman of the Year respectively.

Nche represented South Africa’s U20 rugby team this year at the Junior World Championships, played for the Shimlas, and was named the UFS Rugby Club’s best junior player.

Walraven made her debut for South Africa in 2015. She was crowned jointly as the best player at the Provincial U21 tournament, and was also Hockey South Africa’s U21 Player of the Year.

Van Niekerk won gold in the 400 metres at the World Championships in Beijing, becoming only the fourth athlete in history to run the 400 m in less than 44 seconds, and the 200 metres in less than 20 seconds.

“This is precious, and something I will cherish as an athlete: being part of KovsieSport,” he said.

“I arrived at the UFS as a high school boy, started as a junior, and was accepted immediately.”

“I really appreciate everybody who played such a huge part in my life.”

Mostert was named as Player of the Series in the Brutal Fruit series, as well as the Varsity series this year. She was also a star for the Proteas at the World Cup.

“This (the award) is definitely a good way to end my time at Kovsies. This is something one is trying to achieve for years, so it really is a highlight.”

She said it was difficult to describe how much KovsieSport is doing for its athletes, and this was the reason why the UFS achieves so many successes in sport.

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