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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

Theatre, photography, literature, and lectures: TFR Studies to showcase their success

2016-11-29

The end of the year usually introduces a mood of reflection on what was and what could have been. For Trauma, Forgiveness and Reconciliation (TFR) Studies at the University of the Free State, the past year recalls a flourish of achievements worth celebrating.

Therefore, TFR Studies held an end-of-year event to showcase the successes of 2016. This comprised lectures from leading researchers in social sciences and housing rights, the release of three new books, a theatre production, and a photo exhibition.

Description: TFR Studies to showcase their success Tags: TFR Studies to showcase their success

Lectures
Prof Anthony Collins – a leading scholar in identity and culture – will speak about violence in contemporary South Africa. Prof Collins, who holds a PhD from the University of California, Santa Cruz, has extensive knowledge in the interdisciplinary area of critical social sciences and won two national awards for teaching and learning.

In addition, housing rights activist Faeza Meyer will share her experiences of forced eviction and violence in Kapteinsklip, Western Cape. She will also talk about the process of documenting these experiences and working together with feminist historian Koni Benson.

New books
Breathe in the smell of fresh ink as Dr Samantha van Schalkwyk, Dr Kim Wale, and PhD candidate Naleli Morojele introduce their books to the public. Themes of violence and gender – pertinent to South Africa – thread through each of these books in unique ways.

Theatre
The award-winning play, AVU – directed and produced by Michelle Hoffman who is a master’s student at TFR – will be performed. The story dances between the blurry lines of reality and fantasy, between Boer and Bantu.

Photo exhibition
Lerato Machetela, a PhD candidate with TFR, has featured as one of SA’s Heroes for her work among the youth of Jagersfontein. Through an innovative method, Machetela is employing an arts-based approach to research through PhotoVoice. The result: a photo exhibition by the youth of Jagersfontein – and a rare opportunity to see the world through the eyes of a child.

Photo: Jagersfontein Diamonds in the Rough gumboots group, production still of AVU, and Prof Pumla Gobodo-Madikizela with the PhotoVoice exhibit.

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