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28 April 2023 | Story Leonie Bolleurs | Photo Supplied
Schae-Lee Olckers’
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

First UFS/AS Young African Scholar Award winner announced
2016-03-10

Description: Fana Gebresenbet Erda Tags: Fana Gebresenbet Erda

Fana Gebresenbet Erda, winner of the first University of the Free State /Africa Spectrum Young African Scholar Award, for his research on political economy.
Photo: Supplied

Scholarship in African Studies still faces the challenge of capacity-building to increase ownership by authors and institutions from and on the African continent. It also requires more coordinated efforts to provide the space deserved by African authors in the international domain. In 2015, the University of the Free State (UFS) Centre for Africa Studies joined forces with Africa Spectrum (AS) in a bid to address this issue by establishing the UFS/AS Young African Scholar Award.

This award seeks to strengthen efforts to promote internationally recognised African scholarship in African Studies. One way to achieve this objective is through publishing articles by researchers based in Africa and in the diaspora in Africa Spectrum, an accredited journal compiled by the German Institute of Global and Area Studies in Hamburg.

The inaugural award winner

Fana Gebresenbet Erda, a PhD candidate in a Global and European Studies programme jointly offered by the University of Leipzig (Germany) and Addis Ababa University, wrote the winning article for 2015. He will receive a three-year affiliation to the UFS Centre for Africa Studies as a Research Fellow, along with prize money of R5 000, sponsored by the UFS.

His article, The Ethiopian Developmental State in Its Peripheral Lowlands: Large-Scale Land Acquisitions, the Politics of Dispossession and State Remaking in Gambella, Western Ethiopia, argues that development through large-scale land acquisitions in Gambella, Western Ethiopia, belies a state-remaking project under a dispossessive political economy.

Submission now open
Africa Spectrum invites scholars to submit research articles in the context of the award. In October of each year a review committee selects submissions for review. Those eligible to submit are postgraduate students nearing completion of their PhD theses and postdoctoral scholars who were awarded their PhDs no more than five years earlier at the time of the submission deadline. Those submitting should be from Africa or should be affiliated to African institutions.

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