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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

Student Council welcomes international students on campus

2017-03-16

Description: International students on Qwaqwa Campus Tags: International students on Qwaqwa Campus

Some of the guests and International Student
Council (ISC) members during the welcome
function. From the left are: Tatenda Goche (Deputy
Chairperson), Loice Nzombe (Chairperson),
Bulelwa Moikwatlhai (Office of International
Affairs), Jennifer Ashafa (Secretary), and
Takudzwa Nyamunda (Chairperson on the
Bloemfontein Campus)
Photo: Thabo Kessah

SRC President Njabulo Mwali says that the presence of international students on the Qwaqwa Campus is very welcome as it enables students from all over the world to learn from each other. He was addressing the International Student Council’s welcome function for international students.

“One important area where South African students can learn a lot from international students is hard work. It is an open secret that many of us, as South Africans, are not as persistent as we should be. We give up easily,” he said to an audience of students mainly from Zimbabwe, Kenya, Ethiopia, and Nigeria.

Speaking on behalf of the Rectorate, the Registrar: Systems and Administration, Dr Karen Lazenby, assured international students that the UFS is committed to their emotional and physical wellbeing.

International students face various challenges

“Having been an international student myself, I fully understand your various challenges. If you have any ideas on how we can make your stay here as memorable as possible, please help us to help you,” she said.

Both Drs Elsa Crause and Dipane Hlalele, respectively Campus Vice-Principal: Academic and Research and Acting Campus Vice-Principal: Support Services, congratulated students on choosing the Qwaqwa Campus.

“Our campus will give you many opportunities to reinvent yourself both as a person and a student,” Dr Crause said.

Dr Hlalele added: “International experience is fascinating as it does not only provide different types of knowledge and truth, it also enriches the campus with an African and international footprint.”

The Office of International Affairs also presented its services to students.

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