디지털 트랜스포메이션은 기업의 경영 전략적 관점에서의 조직, 프로세스, 비즈 니스 모델, 커뮤니케이션의 광범위하고 근본적 변화를 요구하고 있으나, 성공적인 트랜스포 메이션의 핵심 선제요건 중 하나는 구성원의 IT(Information Technology) 역량이다. 공학적 배경 지식 없이 기술경영을 전공하는 학생들은 비교적 단기간에 경영관리 능력과 IT 역량을 동시에 키워야 하는 난제에 처해 있다. 이러한 이유로 효과적인 IT 역량 교육 방법은 기술경 영학 분야의 교육 이슈 중 하나로 부각되고 있다. 본 논문은 디지털 트랜스포메이션의 흐름을 주도할 수 있는 학생들을 양성하기 위한 IT 역량 교육은 “무엇”을 “어떻게” 가르쳐야 할 것 인가라는 질문에 대한 답을 찾기 위한 하나의 사례로서, 서강대학교 기술경영 전문대학원의 IT 관련 커리큘럼 리노베이션의 과정과 현재까지 교육과정 실행 결과를 제시한다. 특히, IT 역량 교육의 출발점이자 진입장벽이 되는 기초 프로그래밍 교육 과정의 피드백 결과에 대한 충분한 논의를 통해, 기술경영대학원 학생들을 위한 효율적인 IT 교육의 운영 방향에 대한 선행 참조사례를 제공하는 데 본 논문의 목적이 있다.

Nuclear power plants (NPPs) produce radioactive waste and decommissioning this waste entails additional cost; determining these costs for various types and specifications of radioactive waste can be challenging. The purpose of this study is to identify major determinants of the decommissioning cost and their impact on NPPs. To this end, data from defunct NPPs were gathered and 2SLS (Two Stage Least Squares) regression models were developed to investigate the major contributors depending on the reactor types, viz. PWR (Pressurized Water Reactors) and BWR (Boiling Water Reactors). Additionally, cost estimations and the Monte Carlo simulation were performed as part of performance validation. Our study established that the decommissioning costs are primarily influenced by the level of radioactivity in the decommissioned waste, which can be realized from operational factors like operation period, overall efficiency, and plant capacity, as well as from duration of decommissioning and labour cost. While our study provides an improved statistical approach to recognize these factors, we acknowledge that our models have limitations in forecasting accurately which we envisage to bolster in future studies by identifying more substantive factors.

The study aims to perform a literature review regarding Korean traditional myeon (noodles)-related ingredients and recipes. A total of 45 myeon recipe data out of 9 books, documented in Korea from the 1400’s to the 1800’s was analyzed by ingredients and contents. As a result, it turned out that Korean traditional noodles were made with various ingredients including petals, vegetables and meat in addition to grain flour, and that they existed in various types in addition to long and thin noodles. As for main noodle-making ingredients, glutinous millet, buckwheat, mug beans, elms, beans, wheat and millets were used in diverse ways, and as for noodles soups, fermented soy bean sauces (Korean Jang), broth, omija and seeds (sesame, perilla) were used. In particular, noodles, soups and garnish materials were selectively combined and harmonized to advance noodle foods. In conclusion, traditional Koran noodles were precious foods considered to be healthy foods aimed to pray for longevity, and such diversified food ingredients as noodles, soup and garnish have been harmonized to advance recipes. Healthfulness and characteristics of traditional noodles are expected to contribute to exploring noodle-based Korean food culture contents and developing food industries.

This study aimed to investigate the perception, consumption, and acceptability of convenience mealsin low-income female elderly attending a lunch program at a community well fare center. Using in-depth interviews, qualitative data were collected 11 elderly females (62.5±11.2y) living in Seoul. Participants tried to eat various foods in small-portionsat home, although they ate out what they were offered. Elderly females preferred lunch box-type meals containing a bowl of rice served with toppings, gruel, or Bibimbop due to the growing unavailability of cooking or preparing a meal. Side-dish type convenience mealswere also preferred among elderly females since boiled rice can be easily prepared according to individual preferences. In addition, participants preferred healthy foods. Convenience meal planning and production, appropriate kinds of foods, cooking methods, menus, and packaging should be selected based on the elderly's functional atrophy in chewing, swallowing,digestion, and metabolic diseases. Furthermore, food preferences and comfort foods among the elderlyneed to be identified and characterized. Therefore, more information, including bite size, cutting size, and food texture, should be provided to understand and develop convenience meals for the elderly.

현재의 방사선응용기술 및 원자력에너지는 국가와 민족을 불문하고 인류의 생활에 있어서 그 역할이 매우 중요하다. 그럼에도 불구하고 우리나라의 경우 일반인의 잘못된 인식으로 인해 국가적 사업의 시행이나 기술개 발에 많은 어려움을 겪고 있다. 이에 일반인의 올바른 인식변화가 매우 중요하다고 할 것이다. 본 연구에서는 방사선에 관한 전문적 지식이 거의없는 대학생을 대상으로 방사선에 대한 교육 및 체험을 실시하고 그들의 인 식이 긍정적으로 변화됨을 보였다.