• Journal of Korean Society of Industrial and Systems Engineering
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• v.35 no.2
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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.'

• Journal of Korean Society of Industrial and Systems Engineering
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• v.44 no.4
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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.

• Journal of Technology Innovation
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• v.31 no.2
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• pp.215-235
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• 2023

Over the past three decades, Korean universities have developed their management of technology (MOT) education, which became an independent major in the 1990s and has since spread to various institutions. However, there has been limited research that has specifically examined the development process and themes of the curriculum in MOT education. This study aims to fill this gap by examining the history of MOT education in Korea by period and analyzing the subjects and characteristics covered in the MOT curriculum of Korean universities. We categorized the educational courses offered by MOT graduate schools by subject and compared the composition of universities to analyze the current status of the MOT education program. Our analysis reveals the key characteristics of MOT education in Korea and suggests future development tasks for this field.

• Korean Journal of Community Nutrition
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• v.2 no.3
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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.