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

Water erosion research help determine future of dams
2017-03-07

Description: Dr Jay le Roux Tags: Dr Jay le Roux

Dr Jay le Roux, one of 31 new NRF-rated
researchers at the University of the Free State,
aims for a higher rating from the NRF.
Photo: Rulanzen Martin

“This rating will motivate me to do more research, to improve outcomes, and to aim for a higher C-rating.” This was the response of Dr Jay le Roux, who was recently graded as an Y2-rated researcher by the National Research Foundation (NRF).

Dr Le Roux, senior lecturer in the Department of Geography at the University of the Free State (UFS), is one of 31 new NRF-rated researchers at the UFS. “This grading will make it possible to focus on more specific research during field research and to come in contact with other experts. Researchers are graded on their potential or contribution in their respective fields,” he said.

Research assess different techniques
His research on water erosion risk in South Africa (SA) is a methodological framework with three hierarchal levels presented. It was done in collaboration with the University of Pretoria (UP), Water Research Commission, Department of Agriculture, Forestry and Fisheries, and recently Rhodes University and the Department of Environmental Affairs. Dr Le Roux was registered for 5 years at UP, while working full-time for the Agricultural Research Council – Institute for Soil, Climate and Water (ARC-ISCW).

Water erosion risk assessment in South Africa: towards a methodological framework
, illustrates the most feasible erosion assessment techniques and input datasets that can be used to map water erosion features in SA. It also emphasises the simplicity required for application at a regional scale, with proper incorporation of the most important erosion-causal factors.

The main feature that distinguishes this approach from previous studies is the fact that this study interprets erosion features as individual sediment sources. Modelling the sediment yield contribution from gully erosion (also known as dongas) with emphasis on connectivity and sediment transport, can be considered as an important step towards the assessment of sediment produce at regional scale. 
 
Dams a pivotal element in river networks

Soil is an important, but limited natural resource in SA. Soil erosion not only involves loss of fertile topsoil and reduction of soil productivity, but is also coupled with serious off-site impacts related to increased mobilisation of sediment and delivery to rivers.

The siltation of dams is a big problem in SA, especially dams that are located in eroded catchment areas. Dr Le Roux recently developed a model to assess sediment yield contribution from gully erosion at a large catchment scale. “The Mzimvubu River Catchment is the only large river network in SA on record without a dam.” The flow and sediment yield in the catchment made it possible to estimate dam life expectancies on between 43 and 55 years for future dams in the area.
 
Future model to assess soil erosion
“I plan to finalise a soil erosion model that will determine the sediment yield of gully erosion on a bigger scale.” It will be useful to determine the lifespan of dams where gully erosion is a big problem. Two of his PhD students are currently working on project proposals to assess soil erosion with the help of remote sensing techniques.

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