Latest News Archive

Please select Category, Year, and then Month to display items

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

Minister praises MUCPP initiative

2004-10-04

The Minister of Labour, Mr MMS Mdladlana, singled out the Mangaung University of the Free State Community Partnership Programme (MUCPP) for high praise during a conference at the MUCPP complex on 30 September 2004 .

“I am very pleased with what the partnership of different stakeholders can do and I thank all stakeholders for contributing to this initiative. This is the kind of energy that our country needs,” the minister told delegates to the conference.

He said the MUCPP was a very unusual and important partnership that is related directly to the mandate of government and supports two strategic objectives of government, namely halving poverty and halving unemployment.

The MUCPP was launched in 1991 as a partnership between the University of the Free State , the local community of Mangaung, local and provincial government and the private sector, in an effort to develop skills and contribute to fighting poverty.

Some of the existing projects of the MUCPP include:

Health centre (including a 24-hour maternity ward)
Dairy producing yoghurt and amasi
Sewing and knitting project
Indigenous food production (Tsa se tso)
Bakery
Bed and Breakfast accommodation
Etsa phapang (a hydroponic facility growing various vegetables)
Welding project
Low cost housing project
Sport and recreation facilities and programmes

According to the Minister, hundreds of young people, adult learners and people with disabilities have benefited from training and skills development and have become involved in carpentry, welding, painting, cleaning services, gardening and HIV / AIDS awareness programmes.

Minister Mdladlana said he was pleased that through partnerships with several Sector Education and Training Authorities (SETAs) which fall under the Department of Labour, the MUCPP could access hundreds of thousands of rands for such training and development.

“I can just salute those that have made it possible, and to encourage you to keep up the good work,” the minister said.

The MUCPP also provides a means for students of the UFS to render community service. The UFS was one of the first universities in South Africa to adopt a comprehensive community service policy in 2002. In terms of the policy, community service is integrated into curricula through service learning modules.

It is therefore of great importance that the UFS should support community sites such as the MUCPP where a holistic and integrated approach to mutual and reciprocal development of all partners is followed.

Back

Economic and Management Sciences

Education

Health Sciences

The Humanities

Law

Natural and Agricultural Sciences

Theology and Religion

Open Distance Learning

Business School

We use cookies to make interactions with our websites and services easy and meaningful. To better understand how they are used, read more about the UFS cookie policy. By continuing to use this site you are giving us your consent to do this.

Accept