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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

Brazil: Wayde’s dream destination since childhood

2015-12-15

Wayde van Niekerk knows he has to work even harder in 2016 if he wants to achieve success at the Olympic Games in Rio de Janeiro. Photo: Charl Devenish

When he was still in primary school, Wayde’s dream destination was Brazil. Even his dog’s name is Rio.

So it almost seems written in the stars for Wayde van Niekerk to take part in the 2016 Olympic Games in Rio de Janerio.

According to the 400m athlete of the University of the Free State (UFS), the Olympics has been something he has been dreaming about for years.

Van Niekerk, who studies BA Marketing at the UFS, has had a phenomenal 2015 season, and the whole of South Africa hopes he can repeat his outstanding form in Rio. The Olympics will be held from 5-21 August 2016.

Funny story

“It actually is a funny story. You know when you are in primary school, and the teacher says you have to write down your dream destination. Mine was Brazil,” Van Niekerk revealed.

“In 2012 at the closing ceremony of the London Olympics, I saw they introduced Rio as the next hosting country, and I thought Wow! That is where I want to be, and what I want to do.

“That opened my eyes and I knew God has a plan for me. I have to put in the hard work and achieve something with my life. Luckily from there on, there was pure growth in my life and I am grateful for that.”

His dream is also carried by his dog, Rio, a husky he got about two years ago.

Preparation in 2016

Van Niekerk will follow a specific programme leading up to Rio 2016.

In February next year, he will still be taking things easy, but will probably compete for the UFS in the Varsity Sports athletics.

“You have to build up slowly to peak at the right time,” he said.

In June 2016, he will start competing internationally in Jamaica, then New York, the All-Africa Games in Durban, and then, some Diamond League events before the Olympics in August.

In the archive:

KovsieSport star

NBC tells waydes story

Wayde nominated as SAs best

Wayde Adidas face

Wayde’s hat trick of awards

Congratulate wayde and other achievers

Wayde wins gold

Kovsie trailblazing track runner

Kovsie gold medalist

Kovsie Campion sprinter

Wayde sets African record

Kovsies keep winning, this time in athletics

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