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29 July 2019 | Story Leonie Bolleurs
Dr Martin Clark
Dr Martin Clark, the founder of the MAGIC (Multi-purpose Aerial Geological Image Classification) initiative. MAGIC can obtain geological and structural information that is critical for making informed decisions in exploration and mineral extraction processes.

Mining has historically been described as a boom-and-bust industry, where fluctuations in mineral prices could result in extreme success or bankruptcy. Successful mining companies closely monitor assets/expenditures, risks, and other parameters associated with their business to best ensure their longevity. In most mineral industries, there are a few competitors that dominate the delivery of a mineral resource. As a result, technological development, along with other factors, are critical to ensure that these companies’ business remains viable and protected.

This is according to post-doctoral fellow in the Department of Geology, Dr Martin Clark.

Drone technology: better, faster, safer

He says technological development in mining generally translates to how a company can extract a resource from the ground better, faster, and safer. 

Dr Clark believes the rapid development of drone technology represents a shift in the toolbox that mining companies can employ.

“Drones can collect a great deal of data randomly over vast or small areas within hours, historically accomplished by mapping campaigns which can last months to years. Drones can also collect data in areas which are difficult and dangerous for humans to get to. These include cliff faces or rock walls that are difficult and dangerous to get close to, as well as stretches of land where dense vegetation, inaccessible terrain, and even atmospheric dangers become factors which reduce or modify the scope of exploration work,” he said. 

Expanding application of drones

Dr Clark’s work specifically focuses on expanding the applications for which drones are used. “I assess what and how good the imaging capabilities of drones are, use the imagery to generate 3-D models to drive scientific observation, and yield results which can help companies to extract resources. This initiative is called MAGIC (Multi-purpose Aerial Geological Image Classification),” he said. 



“MAGIC aims to collect geological and structural information that is critical for making informed decisions in exploration and mineral extraction processes,” he added.

Dr Clark is not only the founder of MAGIC; he also drives multiple aspects of the initiative including education, research, and business development. 

In 2013, when he was busy with his doctorate, there was already a spark of interest in using drones to address geological questions. At that time, Dr Clark was working with remotely sensed high-resolution LiDAR imagery to better understand geological structures at the Sudbury Mining Camp in Canada. The interest became a reality in 2018, when he applied this initiative during his post-doctoral fellowship at the UFS.

Now and the future

“At present, there are no direct mining projects underway, but projects are expected to begin in 2020. Drone operation and image-analysis techniques are currently being refined for industry,” he said. 

Besides his work with drones, Dr Clark also work in the fields of structural geology, remote sensing, and geospatial data analysis.  

News Archive

UFS academics serve high in ranks of Cereal Science institutions
2017-10-10

Description: Cereal Science Tags: Cereal Science

Dr Angie van Biljon, Senior Lecturer in the Department of Plant Sciences at the University of the Free State (UFS), was elected as president of Cereal Science and Technology South Africa (CST-SA) at their bi-annual general meeting, in Pretoria.

Prof Maryke Labuschagne, Professor in Plant Breeding at the UFS and official representative of South Africa in the American Association for Cereal Chemists International from 2007, was re-elected as the South African representative to the American Association for Cereal Chemists. She attends the annual conference in the US as well as the International Association for Cereal Science and Technology (the European counterpart of AACC) regularly. “I use these conferences to report on the research done by the research team at the UFS on gluten protein, baking quality and nutritional value of cereals,” she said.

Prof. Labuschagne was also involved in a training course for the baking industry. 

Both Dr Van Biljon and Prof Labuschagne are involved in research on wheat gluten proteins, which is critical to the baking industry. CST-SA is a platform to disseminate this and other research, not only locally but also internationally. The aim of this society is to advance cereal science and technology both in the public sector and in the industry of Southern Africa.

CST-SA creates an opportunity for staff and
students working on cereals to interact
with the industry. This prevents research
from being just academic and creates
an opportunity to bring the research and the
industry together.

Wheat research not just academic
According to Prof Labuschagne CST-SA creates an opportunity for staff and students working on cereals to interact with the industry. This prevents research from being just academic and creates an opportunity to bring the research and the industry together. This has been very useful for students at the university working on cereals, as they have made presentations at the “New Voices” symposium, a forum for postgraduate students to present their research.

“Through CST-SA we have also, through the years, presented our research on an international level at the annual meetings of the American Association for Cereal Chemists and the International Association for Cereal Science and Technology,,” said Prof Labuschagne.

The science of cereals
CST-SA is an association of organisations and individuals, from both the private and public sectors, who are actively involved in the science and technology of cereals. Its aim is to promote the dissemination of knowledge and information on cereal science and technology through meetings, publications, workshops and other means. CST-SA also organises training courses for the industry. In the past years there was a course for the baking industry and one for the milling industry and also the “New Voices” symposium”.

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