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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

Kovsies defend tennis title in Sun City

2017-04-01

The first and second tennis teams of the University of the
Free State were first and fifth respectively among the 14
teams competing in the Egalite Invitational challenge.
Photo: Arne Nel

Although a tournament victory was not the Kovsie tennis team’s main goal, they still managed to outplay the best in the country.

The first team of the University of the Free State (UFS), who have been the champions of the combined USSA format for the past six years, successfully defended its title to end the Egalite Invitational challenge in Sun City unbeaten.

Second team also performing well

On 26 March 2017, the Kovsie first team defeated Puk’s first team 35-20 (games) in the final. Their second team also performed well and won against Tuks’ second team 31-21 to end fifth among the 14 teams. The matches in the tournament, which took place from 24 to 26 March 2017, were played in World Team Tennis format.

In the group stages, the Kovsie first team beat Puk’s second (35-12), Puk’s fourth (35-8), Tuks’ second (35-12), Maties’ first (31-19), Puk’s sixth (35-5), and Tuks’ third (32-16) teams. The team consists of Arne Nel, Christo Koekemoer, Emke Kruger, Lienke de Kock, Ansunica Brits, and Reze Opperman.

Preparation for USSA

Apart from USSA, the Sun City tournament is the other major tournament in which the UFS annually competes. “Of course you want to win, but unlike at USSA, this was not our main focus in Sun City,” says Janine de Kock, the Kovsie team manager. “We wanted to try new combinations and provide exposure to new players.”

A total of five of the 12 players in the two teams were newcomers. They are Lienke de Kock (first team), Handré Hoffman, JC Conradie, Brieta Pienaar, and Daniel de Villiers (all second team). According to Janine de Kock, it was especially important to test new doubles combinations before USSA.

“We always knew the first team is a good team with a chance, but we are very impressed with the second team’s fifth place.”

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