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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

Culture contributes to success of UFS rugby teams

2015-12-15

The Sevens team of the University of the Free State followed in the footsteps of the Shimlas when the team was crowned national champion. The Kovsies Sevens team beat Tukkies April in the final of the Varsity Sevens tournament. Photo: Supplied.

The University of the Free State (UFS) Rugby Club has succeeded once again in creating a culture of values.

Marius van Rensburg, Chairman of the UFS Rugby Club, believes this was one of the reasons why Kovsies had so many rugby successes this year.

The UFS knows that money, which is more abundant at bigger universities, won't change the club into a rugby force, but "there is something special here," he said.

Van Rensburg added that the success of Shimlas, who won the Varsity Cup for the first time, also helped to build a winning culture.

Seven finals

Seven of the UFS Rugby Club's teams played in finals during 2015.

Shimlas beat the Pukke in the Varsity Cup final at Shimla Park on the Bloemfontein Campus.

The Kovsie Young Guns (against Tukkies) and Vishuis (Mopanie from Tukkies) got stuck in Bloemfontein in Varsity Cup finals.

The Shimlas won Section B of the USSA tournament in Johannesburg (against Madibaz in the final).

A strong Irawa rugby team beat Shimlas in the City Cup.

The Kovsie Sevens team was crowned as the Varsity Champions in Cape Town after beating Tukkies in the final. The team was beaten by Maties in the final of the USSA Sevens tournament in George.

Shimlas lays foundation

According to Van Rensburg, the Varsity Cup triumph by Shimlas laid a good foundation.

“After what happened in the Varsity Cup, the winning culture kind of washed over the other teams,” he said.

He also thinks the 2015 successes didn't happen overnight, but that the club managed to bring back good values. He feels that Franco Smith, the former Shimlas coach who is the Cheetahs’ current coach, also played an important part.

Greater pressure in 2016

In 2016, the UFS's rugby teams will have a greater target on their backs.

Van Rensburg agrees that there will be greater pressure, but the structures are in place.

He feels that Varsity Cup success goes together with a touch of luck, of which Shimlas had some this year.

“Looking at the draw, Shimlas will play their first two matches away against Ikeys and Tukkies. Therefore, after two matches, one might have no league points, and that would place the team under immediate pressure.”

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