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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

Young entrepreneur takes tech world by storm

2016-09-14

Steuda, a website which aims to simplify
the lives of students.
Logo: Supplied

Alexi Carreira, a young entrepreneur hopes to simplify the lives of students and help them become successful with the aid of his new website, Steuda.

Says Alexi, a student at the University of Free State who is currently busy with his Postgraduate Diploma in Business Administration: “My willpower to be successful in my purpose motivates me, but more than that, God’s will for me to help others succeed.”

The purpose behind the website

Steuda is a platform for students, by a student, that aims to create a brand for students to advertise what they have to offer and to receive information from their peers about textbooks, course material, and accommodation - even just a lift home.

According to Alexi, Steudacurrently has six categories, general buying and selling, buying and selling of textbooks, accommodation, bursaries, job opportunities and community information. “We are in the process of providing extra short courses which students will be able to do online and once completed, they will receive a certificate of completion.

Becoming successful and pursuing your dreams

Alexi wants to simplify and empower the lives of students. Having Steudabecome a successful and well-known brand is his main goal. “My goal is for Steuda to become a national platform for students to use when they need anything or want to offer anything pertaining to student life.”

Alexi tells young entrepreneurs who are pursuing their dreams: “Do not allow the fear of past or current situations to define you. Be resilient. It’s a blessing to fail while attempting what you love.”

Steuda launches on 14 September and will be available at: www.steuda.co.za

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