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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

Consideration of the future of Reitz Residence
2008-03-17

Against the background of the recent events surrounding the video produced in Reitz Residence and in terms of a resolution passed by the Council of the University of the Free State (UFS) on 7 March 2008, the Rector and the Management of the UFS are at present considering the future of the Reitz Residence on the main campus of the University.

According to the Council resolution, this may include the possible closure of the residence and its conversion into either a new residence or accommodation facility or a different type of facility for use by the University. The guideline by Council is that it should become a beacon of transformation, hope and liberation.

The substantive issues that will be considered in taking the above-mentioned decision include, among others: the necessity of utilising the residence for other needs; the promotion of transformation and diversity in residences and on the campus; the educational and career interests of future residents; safety and security on the campus; and the effective functioning and strategic objectives of the UFS, including the place and profile of the UFS in the national and international university context, the UFS’s co-operation with other universities, organisations and experts, the UFS’s community engagement, and strategic partnerships with the business sector.

No such decision will be taken before the persons who will be affected directly by such a decision have been afforded a reasonable opportunity to make submissions and proposals for consideration by the Management. These direct stakeholders, in law, have been identified as:

  • students residing in Reitz at present;
  • parents of students residing in Reitz at present; and
  • present staff of Reitz.

In addition, any stakeholder or group of stakeholders are invited to make proposals by way of written submissions on the basis of the above-mentioned before or on 14 April 2008.

The University gives its assurance that whatever is ultimately decided, reasonable notice will be given to all the above-mentioned direct stakeholders and that the implementation will take place in a fair and reasonable manner to avoid causing unnecessary disruption for students, parents and staff.

Please send written submissions to:
The Vice-Rector: Student Affairs
Reitz issue
University of the Free State
PO Box 339
Bloemfontein 9300

Fax number: 051 444-0740
Email address: voorstelle@ufs.ac.za  

Prof. FCvN Fourie
Rector and Vice-Chancellor

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

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