• International conference on construction engineering and project management
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• 2020.12a
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• pp.303-312
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• 2020

Safety culture is a collection of the beliefs, perceptions and values that employees share in relation to risks within an organisation. On the other hand, a resilient safety culture (RSC) means a culture with readiness of the organisation to respond effectively under stress, bounce back from shocks and continuously learn from them. RSC helps organisations to protect their interest which can be attributed to behavioural, psychological and managerial capabilities of the organization. Quantification of the degree of resilience in an organisation's safety culture can provide insights about the strong and weak links of the organisation's overall health and safety situation by identifying potential causes of system or sub-system failure. One of the major challenges of quantification of RSC is that the attributes that determine RSC need to be measured through constructs and indicators which are complex and often interrelated. In this paper, we address this challenge by applying a fault tree analysis (FTA) technique which can help analyse complex and interrelated constructs and indicators. The fault tree model of RSC is used to evaluate resilience levels of two organisations with remote and urban locations in order to demonstrate the failure path of the weak links in the RSC model.

• Ecology and Resilient Infrastructure
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• v.7 no.3
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• pp.199-207
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• 2020

Against the backdrop of frequent weather disasters such as floods, droughts, and heat waves worldwide, urban parks should provide functions for the safety of urban residents as well as rest, culture, and ecological functions. In this study, a classification system for urban disaster prevention parks is proposed for the safety of the urbanites with the aim of securing a complex function in a green space in response to climate changes in the city. Analytical indicators were extracted through literature research, and the classification system was verified through on-site surveys of the target sites and interviews with those involved. The large class for evaluation was divided into three types: location, spatial composition, and disaster prevention complex facilities of urban parks; the direction of improvement was proposed for problems identified through empirical analysis.

• Journal of the Korean Society of Food Culture
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• v.30 no.1
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• pp.1-7
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• 2015

Traditional cuisine reflects cooking traditions shaped by political, economic, social, cultural, and environmental conditions characterized by authenticity and uniqueness. Traditional food is not only a part of our cultural heritage but also a knowledge resource. Application of food science and technology in Korean traditional foods was reviewed from six points of view, including food preservation, fermentation, changes in food materials, utilization of food functionality, and packaging and development of cooking appliances. Books from disparate times were chosen in order to cover a wide range of materials from the past to the present. Food preservation and fermentation techniques were applied to various food materials. Combination of science and skills contributes to the accessibility of diverse food materials and better quality foods. Koreans use assorted and resilient plants, which have an abundance of functional substances such as food materials. Among cooking appliances, microwave oven and refrigerator are the most innovative products with huge influences on food eating patterns as well as lifestyle. Packaging effectively reduces post-harvest preservation losses, and better packaging has technical improvements for storage and distribution. Kimchi was chosen as an example in order to study technology from the past to the present. Availability of Kimchi cabbage, enrichment of functional ingredients, identification of useful microbial species, standardization of recipe for commercialization, prevention of texture softening, introduction of salted Kimchi cabbage and Kimchi refrigerators, and packaging were reviewed. The future of traditional foods in the market will be competitive. First, traditional foods market should be maintained to protect the diversity of food materials. Secondly, tailored foods for individuals should be considered using foods with functional properties. Information on health benefits would provide insights into health and traditional food products. Third, speedy transfer of new technology to the traditional food industry is needed to ensure food quality production and new opportunities in the market. Fourth, safety of traditional foods should be ensured without sacrificing the essential characteristics of culturally important foods. Improvement of logistics, distribution, and facility should be carried out. As demand for convenience foods increases, traditional foods should be developed into products.