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

Anonymous e-mail campaign
2008-03-14

Statement by Prof. Frederick Fourie, Rector and Vice-Chancellor of the University of the Free State (UFS)

A number of anonymous e-mails have been sent around the country the past couple of days creating a false impression about the situation on the Main Campus of the University of the Free State (UFS) in Bloemfontein.

In the e-mail reference is made to the morning of Tuesday, 4 March 2008 when incidents of intimidation by black students occurred on the Main Campus.

In the e-mail it is alleged that a white girl was attacked at the food court, her clothes ripped from her body, thrown off the Thakaneng Bridge (the university’s student centre) and that she had to run back to her residence. This is not true and if it was the case, the matter would have been reported and would have been addressed immediately.

Allegations of chaos and disorder on the Main Campus in Bloemfontein are also made in the e-mail. This is also untrue. Two peaceful protest marches, for which permission was granted, have already taken place yesterday and today (Thursday, 13 March 2008). These marches took place without any incidents.

I regard this as an anonymous campaign to whip up emotions, destabilise the campus and to instill fear among staff and students who are traumatised by the Reitz video and the repercussions thereof.

I urge parents, especially, not to allow themselves to be upset by such false rumours and e-mails.

All the university’s community, including parents, staff and students must come to terms with the Reitz video in a calm and rational way. The UFS management is intensively busy to manage this situation in the interest of the university and all its people. Academic activities are continuing as normal.


Media Release
Issued by: Anton Fisher
Director: Strategic Communication
Tel: 051 401 3422
Cell: 072 207 8334
E-mail: fishera.stg@ufs.ac.za  
13 March 2008

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