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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

We must rise again, says Dr Luescher
2016-05-04

Description: 2016 05 04 Dr Luescher sml Tags: 2016 05 04 Dr Luescher
Dr Thierry Luescher, Assistant Director of University of the Free State Directorate for Institutional Research and Academic Planning, was one of the guest speakers at the first TEDxUFS event of the year on the Bloemfontein Campus. Here he is explaining where the #movements started, and how to change the way we think. Photo: Marli du Plessis.

The student protests, known as the #MustFall movements, started on 9 March 2015, when students protested in a well-rehearsed manner at the Cecil John Rhodesstatue at the University of Cape Town. After this protest, students all over South Africa started their own movements from #OpenStellies to #SwartsMustFall, the latter happening on the Bloemfontein Campus of the University of the Free State (UFS) in March 2016. But, as Dr Thierry Luescher, Assistant Director of UFS Directorate for Institutional Research and Academic Planning, says: “We shall soon run out of #MustFalls. Maybe it is time that we rise again.”

The first TEDxUFS was held on Friday 15 April 2016 at the New Education Building on the Bloemfontein Campus of the UFS. Dr Luescher shone light on the way we look at hashtag movements. At the conference, he was one of the guest speakers who shared their perspectives on the theme of #ImpossibleIsNothing. The others were Ndumiso Hadebe, and Fezile Sonkwane.

Changing angles

No matter what the issue, whether it is on a campus or not, the same reaction can be expected by all: they burn things to get attention. In retrospect, this is our political culture. This is what we have been told to do if we need answers. There is a much faster and cheaper way to attract people’s attention: the hashtag movements, says Dr Luescher.

Stop the fire

He argues that we should stop burning down buildings and vandalising properties. What we need is people with intellect to use their words. We, as students, have to take back our voice. We need to stop this self-pitying, and take a stand.

Students have the power to change lives. We would be able to reach as many as 1.4 million people with our tweets or instagram accounts. According to Dr Luescher, the time for violence has come to an end.

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