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<논문> 농림기술개발사업의 기술이전 성과 결정요인 분석
권오상,한귀덕 Han, Kwi-Deok 한국농촌경제연구원 2006 농촌경제 Vol.29 No.3
This paper analyzes the determinants of technology transfer from agricultural R&D projects to producers in Korea. The achievements of 1,742 projects funded by the Agricultural Research and Development Promotion Center (ARPC) are analyzed. A hurdle model is constructed and estimated to identify the variables that affect not only the probability of success in technology transfer but also the size of revenue from it. The characteristics of the researchers, research topics and funds are tested as the potential determinants. It is shown that several characteristic variables have opposite impacts on the probability of success and the amount of transfer revenue. It turns out that the researches implemented by firms are more likely to succeed in transferring technology and obtain more revenue than those implemented by public institutes or universities. The size of research has a positive impact on transfer revenue given that the developed technology is transferred. However, it does not affect the probability of technology transfer per se. We found that the type of technology developed affect mainly the probability of transfer not the size of transfer revenue.
건강기능식품 섭취에 영향을 미치는 소비자의 특성 요인 분석
김동훈 ( Kim Dong-hoon ),권승구 ( Kwon Sung-ku ),한귀덕 ( Han Kwi-deok ),지인배 ( Ji In-bae ) 한국식품유통학회 2021 食品流通硏究 Vol.38 No.1
This study analyzed consumers’ characteristics for health functional food intake. A consumer survey was conducted to look for various factors influencing the consumption of health functional food. Heckman selection model is used to control the sample selection bias. The probit model results show that women, married person, the smaller family members, and the higher income were more likely to purchase health functional food. In addition, the higher interest in health and family disease history, and the higher the number of visits to the hospital lead the consumption of health functional food. The Heckman model results show that women, higher age, higher income, higher interest in health and longer intake period induce the higher amount of health functional food. These results could be utilized for the efficiency and development of the health functional food industry.