• 국제학술발표논문집
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• The 8th International Conference on Construction Engineering and Project Management
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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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• 제7권3호
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• pp.199-207
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• 2020

전 세계적으로 홍수, 가뭄, 열파 등 기상재해가 빈발하는 환경에서 도시공원은 휴식, 문화, 생태적 기능뿐만 아니라 도시민의 안전을 위한 기능도 제공해야 한다. 본 연구는 도시 내 기후변화에 대응하는 녹색 공간인 생활권 공원에 복합기능을 확보하는 목적으로 도시인의 안전을 위한 도시방재공원의 분류체계를 제안하였다. 문헌 조사를 통해 분석지표를 추출하고, 대상지 현장조사 및 관련자 인터뷰를 통해 분류체계를 검증하였다. 평가를 위한 대분류는 도시공원의 입지, 공간구성, 방재복합시설 3가지로 구분하고, 실증 분석을 통하여 도출된 문제점에 대한 개선방향을 제안하였다.

• 한국식생활문화학회지
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• 제30권1호
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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.