POSCO’s way of working: The Innovative Smart Workplace

We are now living in a world where communication and cooperation amongst colleagues and external business partners are gaining greater emphasis more than ever.

Café Oasia, Where POSCO Brews Your Dreams

On February 18th, POSCO Center hosted an opening ceremony of “Café Oasia.” The café will be managed as a “Social Co-Op union”, jointly supported by POSCO and

Offshore magazine praises POSCO’s exceptional quality steel plates for the CLOV FPSO

Offshore magazine, the worldwide leader for covering the key issues and trends of the offshore plant industry, praised POSCO’s second-to-none competency of

You can now meet POSCO in Linkedin!

Most of you would have heard of ‘Linkedin’ quite often these days. To define it simply, Linkedin is the world’s biggest business social media. It offers a

Hearing from Professor Sisodia: POSCO, A Firm of Endearment

‘D’où Venons Nous? Que Sommes Nous? Où Allons Nous?’ is a remarkable yet darkly profound piece of work by a famous French artist, Paul Gauguin,

POSCO Shares Its 2013 Agenda at the CEO Forum held by POSCO

On January 29th, POSCO’s CEO Chung Jun Yang presented the company’s 2013 agenda along with our 2012 business performance at Korea Exchange International Forum

Discover ‘Beyond,’ POSCO Student Volunteer Group

Here is the story of the sixth official project of POSCO’s college volunteer group, “Beyond”. Let’s take a look. [box] POSCO’s University Volunteer Group,

Pursuing New Talent for POSCO

All companies have one thing in common for recruitment: It’s not just any applicant that they look for, but those who are tightly and widely wired, ready, and

The Healing Power of POSCO Sharing: Ritchell’s Story

Today, Ritchell digs the ground with a pebble as usual. As digging gets tedious, he moves on by spending the rest of his time rolling the tires that are

New, Breakthrough Way to Reserve Marine Life: POSCO’s Triton

Two years ago, coastal waters of the Korean southern sea experienced albinism. Marine plants at shores were slowly dying in a dessert-like condition brought by