Latest News Archive

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

Service learning teaching strategy essential for the infusion of graduate attributes
2017-01-02

Description: Dr Pulane Pitso Tags: Dr Pulane Pitso 

Dr Pulane Pitso, Director: Institutional Performance
Monitoring within Performance Monitoring and Evaluation
Branch in the Department of the Premier, Free State
Provincial Government (FSPG).
Photo: Rulanzen Martin

“Public service delivery is not only about ‘government’s sector end products’, but is also fundamentally related to the ways in which the citizens can be best served at the point of client interface, as the primary beneficiaries.”

It is against this backdrop that Dr Pulane Pitso’s study explored the role of Higher Education Institutions (HEIs) in infusing the curriculum with graduate attributes for improved service delivery. The study is entitled: Community service learning as a transformative tool for infusing the university curriculum with graduate attributes for improved service delivery.
 
Citizens the central focus in public-service delivery
Although with the advent of democracy, the South African public service introduced the Batho Pele “people first” initiative which is one of the key transformation-oriented initiatives to ensure that citizens are the central focus in public service  delivery. An extant literature indicates that more work by the government still needs to be done in terms of the institutionalisation and implementation thereof.

Notwithstanding that public service is primarily responsible for addressing challenges related to poor service delivery, Dr Pitso moved from a premise that a multifaceted and collaborative approach, underpinned by a concerted effort by all relevant sectors, is more likely to contribute significantly towards improving service delivery. Specific focus was given to sectors primarily mandated to lay foundations through training and development such as HEIs, since the nature and quality of public service largely depends on the nature, quality and relevance of the system of education.

CSL a transformative teaching strategy
The basis for her thesis, emanated from the contention that public service delivery is a dynamic process which cultivates into a citizen-government relationship.

“It is this relationship that makes the implementation of the Batho Pele initiative crucial in ensuring that the social fabric and moral character of government is not compromised, thus the sustainability and facilitation of the emerged relationship,” Dr Pitso says.

The study focuses on the notion of community service learning (CSL) as an increasingly recognised transformative teaching strategy. It transcends lecture halls and utilises communities as educational spaces to provide practical exposure to real-life experiences to students on both learning and serving the communities.

Instilling graduate attributes in students
Dr Pitso’s thesis, which was predominately qualitative in nature, comprised two main stages. The first stage of the study focused on determining the current state of the public service in terms of the implementation of the Batho Pele principles. Whereas with the second stage, the focus was on determining the extent to which the graduate attributes are instilled in students by means of an exit-level CSL module at the UFS.

Dr Pitso’s thesis, which was awarded to her on 30 June 2016, is the product of five years of hard work, commitment and perseverance. She said it would not have been realised if it had not been for the leadership and mentorship of her promoter, Prof Mabel Erasmus, and co-promoter, Prof Victor Teise.

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