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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

Linguistic resourcefulness impresses at 15th Student Symposium on the Natural Sciences

2015-11-26

UFS students walk away with more than half the prizes at this year’s Student Symposium on the Natural Sciences.

This year, the fifteenth annual Student Symposium on the Natural Sciences was hosted on the Bloemfontein Campus by the UFS Departments of Chemistry and Physics, together with the South African Academy for Science and Arts (SAAWK).

According to Dr Ernie Langner, Senior Lecturer in the Department of Chemistry, this symposium provides postgraduate students from all over South Africa the opportunity to present their research in Afrikaans, to learn from each other, receive feedback on their work through the review process, and to build networks. If their abstracts are selected for publication in the Suid-Afrikaanse Tydskrif vir Natuurwetenskap en Tegnologie, it also provides them with further exposure in the broader academic context.

Besides research of the highest quality, this year's symposium had no shortage of linguistic resourcefulness. “Students, accustomed to writing and expressing their research in English, astonished everybody with their beautiful Afrikaans. Outstanding research from honours, master's, and doctoral students was expressed in scientific terminology of the highest standard,” Dr Langner said.

The Student Symposium is the only event (worldwide) where the development of 'elektrostatiese potensiaalkaarte', 'femtosekonde pomp-proef spektroskopie', or 'endokrien-ontwrigtende chemikalieë' is explained step by step. This is where one hears enthusiastic students talking about how hard they are working on 'geïntegreerde drywende sonkragstelsels', or 'geneste virtuele rekenaars binne die wolkstelsel'. The results of hours of hard work in the lab, cold nights behind a telescope, or long midnight sessions in front of the computer, had to be condensed into 15-minute presentations on the synthesis of metal-organic networks, or metal-carbene complexes, the identification of pulsar rhythms, or the refining of rapid-eye technology.

Of approximately forty participants from five universities, eighteen were awarded prizes for their papers and posters. Students from the UFS walked away with more than half of the awards. Jacques Maritz (Physics) and his wife, Elizabeth, (Mathematics and Applied Mathematics) from the UFS were both awarded first place in their respective sessions.

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