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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

Trading innovative ideas for academic bursaries worth R275 000

2015-11-09

The top three individual bursary winners with TATA and UFS representatives. From Left: Naquita Fernandes, Henrike Prinsloo, Lebohang Motsisi, Stefan Strampe, Dr. Johan van Zyl, Jehan van Vuuren, Sanjeeb Lahiri and Salomien Boshoff.
Photo: Lize Van Den Berg

Learning from industry experts is essential for students’ development. When that learning eases the financial burden of tuition fees, it is even better. TATA Africa has ensured that students from the University of the Free State (UFS) earn academic currency for displaying leadership and business skills.

Jehan Van Vuuren walked away with R40 000 in his student account, Hendrike Prinsloo earned herself R30 000, Stephan Strampe has R25 000 less to worry about when the 2016 academic year arrives, and seven other students managed to save their parents R20 000 each.

These top 10 Strategic Marketing students from the UFS Department of Business Management and Department of Communication Science took up the challenge of devising strategic concepts to be implemented by the Africa branch of TATA Group companies.

TATA Group is a multinational conglomerate which specialises in a wide range of products and services, such as automobile manufacturing, hotel accommodation, construction, textiles, food and beverages, amongst other enterprises operating under its banner. On 15 October 2015, the company’s Head Office representatives signed a cheque for R275 000 to reward the creative input of our students.

Lesle-Ann George won an academic bursary worth R20 000 for her individual effort, and was also part of one of the best four groups that won R10 000 each. She said the competition was an opportunity of a lifetime. The financial aid will be channeled towards the BCom Marketing Honours degree she intends pursuing next year.

The students’ ideas included market research for TATA motors, the development of a mobile application for the Taj Hotel, as well as innovative student-oriented social media, and guerrilla marketing strategies.

“This collaborative partnership between TATA Africa and UFS has provided the students with an opportunity to learn from key role-players in the industry and, in turn, to gain practical exposure to real-life industry happenings,” said Naquita Fernandes, a Business Management lecturer and the competition’s co-organiser.

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