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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

UFS celebrates research excellence

2016-02-25

Researchers at the university were acknowledged for their new research ratings. From the left are: Prof Johann de Wet, Department of Communication Sciences; Prof Naomi Morgan, Department of Afrikaans and Dutch, German and French; Prof Corli Witthuhn, Vice-Rector: Research; Prof André Pelser, Department of Sociology; Dr Trudi O’Neill, Department of Microbial, Biochemical and Food Biotechnology; and Prof Riaz Seedat, Department Otorhinolaryngology.

During a recent gala occasion, the University of the Free State (UFS) acknowledged 15 of its researchers who received new ratings from the National Research Foundation (NRF).

According to Prof Corli Witthuhn, Vice-Rector: Research at the UFS, 37 applications have already been received for the next round of ratings by the NRF. In recent years, the university has experienced an increase in the rating of its researchers as the result of raised academic standards. These are in line with the Academic Project of the UFS. The UFS has 125 rated researchers in total.

The 15 recipients of new ratings from the NRF in 2015,are:

- Dr Tanya Beelders, Computer Science: Y2
- Dr Andrew Cohen, History: Y1
- Prof Pieter de Villiers, Theology: C2
- Prof Johann de Wet, Communication: C3
- Dr Angelinus Franke, Agriculture: C2
- Prof Jonathan Jansen, Education: B1
- Prof Riaan Luyt, Chemistry: B3
- Prof Naomi Morgan, Linguistics: C2
- Dr Trudi O’Neill, Microbiology: C1
- Prof André Pelser, Sociology: C3
- Dr Johann Rossouw, Philosophy: C2
- Prof Riaz Seedat, Health: C3
- Dr Jakub Urbaniak, Theology: Y2
- Dr Martin van Zyl, Mathematics: C3
- Prof Sue Walker, Soil, Crop and Climate Sciences: C1

The UFS also celebrated its five SARChI research chairs during this event. The main goal of the research chairs is to promote research excellence.

The five research chairs at the UFS are all established at Tier 1. Research chairs in the Tier 1 category are based on the researcher's research track record, as well as on the training record of his/her postgraduate and postdoctoral students. Tier 1 research chairs are awarded to established researchers who are leaders in their field, and whose work is recognised internationally.

The following research chairs have been awarded to the UFS since 2013:

- Solid State Luminescent and Advanced Materials, Prof Hendrik Swart in the Department of Physics (2013-2017)
- Disease Resistance and Quality in Field Crops, Prof Maryke Labuschagne (2016-2020)
- Higher Education and Human Development, Prof Melanie Walker (2013-2017)
- Vector-Borne and Zoonotic Pathogens, Prof Felicity Burt (2016-2020)
- Humanities without Borders: Trauma, History and Memory (2016-2020)

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