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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

US author launches book at UFS on African volk
2016-10-17

Description: Dr Jamie Miller Tags: Dr Jamie Miller

Dr Jamie Miller, Postdoctoral Fellow at the
University of Pittsburgh and author of
An African Volk: The Apartheid Regime
and Its Search for Survival.
Photo: Rulanzen Martin

“I realised the importance of not just accessing the policies and political approaches of the leaders of the apartheid regime, but understanding the ideas and world views that informed them. Part of the solution to this was to learn Afrikaans.”

This is according to Dr Jamie Miller, a Postdoctoral Fellow at the University of Pittsburgh, on how he went about getting inside the mind of South Africa’s apartheid regime in order to complete his book, An African Volk: The Apartheid Regime and Its Search for Survival.

The book was launched on 11 October 2016 by the Archive for Contemporary Affairs at the University of the Free State on the Bloemfontein Campus.

Volk refers to the Afrikaner nationalist movement
The book is an ambitious new international history of 1970s apartheid South Africa. It is based on newly declassified documents and oral histories, the majority in Afrikaans, which focus on the regime’s attempts to turn the new political climate to its advantage.

The term volk refers to the Afrikaner nationalist movement, also known as Afrikanerdom. The story of Afrikaner nationalism was the medium through which the regime gained power.

Four main messages from the book

Dr Miller says there are four main messages for his readers. Firstly, the apartheid regime looked to contest and hijack new ideas and norms that formed the postcolonial world, and secondly, that we need to start thinking more seriously about the Cold War in terms of domestic politics, not just geopolitics.

Thirdly, South Africa should be integrated into histories of the global South, and lastly, we should conceptualise the apartheid regime by looking at it not just as an imperial holdover, but also by looking at what was happening in the world in the time period in question.

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