• 산업경영시스템학회지
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• 제35권2호
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• pp.212-219
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• 2012

This study focus on what methods of MOT are needed and utilized to solve a technical problem in the MOT leading company. We first classified the MOT methods by project life cycle and R&D job quality based on the several discussion with working group. In order to study, the survey was carried out by 168 experts working on MOT practices. Our main research findings are as follows. The level of utilized MOT methods was above average because MOT sector was beginning to represent an increasing share of total R&D business. But the satisfaction level on the MOT majors was below average. The more utilized MOT methods in practices were 'environment analysis and opportunity research,' 'business feasibility,' 'roadmapping,' 'portfolio,' 'technology tree,' 'scheduling,' 'risk management,' 'six sigma,' 'design of experiment,' 'quality control,' 'cost analysis' etc. And the subjects of product realization process were also needed to MOT practice such as 'design for reliability,' 'design for cost,' 'design for performance,' 'design for safety' deeply involved to product quality. Finally, the capability requested to University students were 'problem define and solving,' 'technology planning and strategy,' 'creative thinking.'

• 산업경영시스템학회지
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• 제44권4호
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• pp.136-144
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• 2021

This study focuses on the necessity of MOT methods in companies, especially the utilization level. Based on the analysis structure of the previous study (2012), this study was conducted to compare the results with the previous results. We investigated the settlement level of MOT, the degree of necessity for MOT methods, the degree of actual use, and the Product Realization Process (PRP) for MOT-related researchers in electronic companies (n=184). It was confirmed that the higher the demand for MOT methods in the corporate field, the higher the utilization level (ratio). In particular, the need for and utilization of techniques such as Environmental Analysis, Business Opportunity Analysis, Project Feasibility Review, Roadmap, Risk Management was high. These methods were beneficial along with cost management and quality management techniques. The most challenging part of using MOT methods was the lack of systematic use, the absence of experts, and the difficulty in selecting suitable techniques. The necessity of opening subjects such as Creative Thinking, Communication, Teamwork, and Professional Ethics was high among the PRP subjects. Furthermore, the necessity of opening courses in Cost and Safety Design and Applied Statistics was higher than in the previous study.

• 기술혁신연구
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• 제31권2호
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• pp.215-235
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• 2023

우리나라 기술경영 교육은 1990년대에 대학에서 독립된 형태의 전공으로 교육과정이 개설된 이후 약 30년 동안 지속적으로 발전하여 국내 여러 대학으로 확산되어 왔다. 그러나 국내 대학에서 제공되는 기술경영 교육과정의 발전과정과 주제들을 구체적으로 다룬 연구가 많지 않았다. 본 연구는 우리나라 기술경영교육의 특성을 살펴보고 이를 바탕으로 발전방안을 제시하는 것을 목적으로 한다. 이를 위해 우리나라 기술경영교육의 역사를 시기별로 살펴보고 국내 대학의 기술경영 교육과정에서 다루는 주제들과 특징을 분석하였다. 분석을 위해 대학원 과정의 기술경영교육이 제공하는 교육 과목들을 주제별로 분류하고 대학들 간 구성을 비교하는 내용분석을 실시하였다. 이를 통하여 우리나라 기술경영교육의 특성을 도출하고, 연구결과를 바탕으로 우리나라 기술경영교육의 발전과제를 제시하였다.

• 대한지역사회영양학회지
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• 제2권3호
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• pp.388-395
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• 1997

A survey was conducted to investigate housewives' perception and consumption of Korean fermented foods marketed in Taejon. Most subjects know how to prepare Kimchi(seasoned and fermented vegetables), 65-67% can make Kochujang(fermented red pepper soybean paste), Toenjang(Korean style soysauce) and Jang-atchies(pickled basic side dishes), 56% can make Kuk-ganjang(Korean style coysauce), 45% can make Chonggukjang (fermented soybean) and 34% can make Jot-kals(salt-fermented fish products). With decreasing age(p<0.0001), not many other subjects could make other fermented foods besides Kimchi. The percentages of subjects buying fermented foods were 71.5% for Chin-ganjang(Japanese style soysauce), 51.7% Jot-kals, 27.1%Kochujang, 25.7% Chonggukjang, 20.1% Jang-atchies, 10.4% Toenjang, 5.9% Kuk-ganjang, and 3.8% Kimchi. the uounger in age, the higher the tendency to buy marketed Kimchies(p<0.05) and Kochujang(p<0.01). The resons for purchasing fermented foods were convenience (52.9%), lack of preparation knowledge(17.5%), lack of time for preparation(12.5%), and lack of space for food storage(8.2%). Subjects indicated that their reasons for mot buying were as follows : use of additives or unreliability with regard to manufacturing dates(45%), bad taste(21%), unsanitary treatment(16%) and to keep their indigenous taste(14%). They cosidered expiration dates, taste, crpteria and safety as the important standard in selecting marketed foods. Younger subjects insisted on the improvement of sanitary condition and partial change of taste to increase the consumption of fermented foods. However, older subjects thought it best to keep the taste original for more utilization of fermented foods.