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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

‘Africa’s Many Liberations’ seminar series launched

2016-05-11

The Africa’s Many Liberations seminar series, presented on the Bloemfontein Campus of the University of the Free State (UFS), is a direct response to some of the demands made by the #MustFall campaigns during the past year. A constant refrain among activists has been that the curriculum must be ‘decolonised’, and that it should have stronger foundations in African experiences. This seminar series aims to deepen understanding of histories and anti-colonial struggles, including those waged worldwide today.

It was conceived to deepen students’ knowledge of African and South African history, and to help them to engage with ideas from the diaspora and anti-colonial struggles elsewhere. It was planned as a popular seminar for students across faculties. For this reason, the series strives to avoid language or literature that might exclude students from disciplines outside of historical, sociological, political, and cultural studies.

The series is convened by the International Studies Group (ISG), in association with the Institute for Reconciliation and Social Justice (IRSJ). The coordinator is Prof Neil Roos (associate professor of history in the International Studies Group, and co-director of the Vice-Chancellor’s Prestige Scholars Programme).

Prof Roos presented the first seminar, entitled Du Bois and the ‘Problem of the Colour Line’ on Thursday 28 April 2016. The next theme under discussion will be Fanon and the Relevance of Personal and Collective Decolonisation in Today’s South Africa, which will be presented by Dr Tinashe Nyamunda.

The remainder of the eight-part series will be presented by Dr Rachel Hatcher (postdoc in the IRSJ), Dr Sahar Sattarzadeh (postdoc in the IRSJ ), Dr Ivo Mhike (postdoc in ISG), Busi Ntsele (lecturer in sociology), Leigh-Ann Naidoo (doctoral student and activist, University of the Witwatersrand, South Africa), and Prof Richard Pithouse (associate professor in politics, Rhodes University, South Africa).

Date: Thursday 12 May 2016
Time: 16:30
Venue: Albert Wessels Auditorium, Bloemfontein Campus
Entrance is free
RSVP: sattarzadehsd@ufs.ac.za

Seminar series programme

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