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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

Kesa, UFS cross-country teams shine at USSA
2016-10-24

Description: ’Manapo UFS cross-country    Tags: UFS cross-country

The Kovsies 8 km women’s team
was crowned as champions at
the USSA cross-country meeting
in Richards Bay. From the left are
Marne Mentz, Lizandre Mulder,
and Kesa Molotsane.
Photo: Sarina Cronje

The University of the Free State (UFS) not only boasts a South African women’s cross-country champion, one of its women’s teams is also the best university team in the country.
The Kovsies 8 km women’s team was crowned the winners at the University Sports SA cross-country event in Richards Bay, while the 10 km men’s team finished second.

Kovsies men take second place

The women’s team consisted of Kesa Molotsane, Marne Mentz, and Lizandre Mulder. They respectively came in first, third and fifth at the USSA meeting held at the University of Zululand on 30 September and 1 October 2016. In the women’s competition, the times of the first three competitors are used to determine the team placements.

The UFS 4 km women’s team finished in 5th place.

The successful UFS 10 km men’s team consisted of four members from the Qwaqwa Campus – Lesedi Radebe (4th), Lebohang Miya (8th), Moorosi Semase (10th), and Lindobuhle Miya (11th). In the men’s competition, the times of the first four men in each team are taken into account.

The Kovsies 4 km men’s team finished sixth.

Molotsane’s dream year continues

Molotsane, assistant officer at KovsieSport, is experiencing a dream year. On 10 September 2016 she was crowned as national cross-country champion over 10 km when she represented the Free State in George. Mentz was third in George over 4 km.

Molotsane improved her own record in the 3 000 m at the Clover athletics meeting in Bloemfontein on 15 October 2016. Her time of 09:51.03 was much better than her previous record time of 10:03.97.

In the USSA road relay in Richards Bay on 1 October 2016, the Kovsies women’s team finished third in the 3 x 2 km relay. The men came fifth in the 4 x 4 km relay.

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