Practical Ethics for Food Professionals: Ethics in Research, Education and the Workplace (Institute of Food Technologists Series) - Hardcover

Über die Autorin bzw. den Autor

Dr J. Peter Clark
is Consultant to the Process Industries and Contributing Editor: Food Technology magazine (IFT), Oak Park, Illinois, USA

Christopher Ritson
is Emeritus Professor of Agricultural Marketing at the Centre for Rural Economy, School of Agriculture, Food and Rural Development, Newcastle University, UK

Von der hinteren Coverseite

Ethical considerations are involved in every aspect of a food professional’s education and career, but the subject is rarely taught explicitly. Unfortunate examples of ethical lapses abound in news reports and many issues of strategy have ethical components, but guiding principles are sometimes difficult to articulate. Some business and engineering colleges have adopted an emphasis on values and ethics, but these also need to be communicated to food professionals who have the opportunity to apply them in a practical sense.

Practical Ethics for Food Professionals offers a practical guide to the most pressing ethical issues faced by those working in food manufacturing and associated industries. Early chapters look at the fundamentals of ethical thinking and how the lessons of medical ethics might be applied to the food industry. The book then addresses some issues specifically relevant to the food industry including the treatment of animals; ethics in publishing; worker exploitation; health claims and sustainability.

Several further chapters present case studies which show how ethical thinking can be applied in real life examples.

This volume is directed at food scientists, technologists and other professionals working in food manufacturing companies and food research institutions. It will also provide valuable reading for educators and students of food and agriculture-related subjects.

Aus dem Klappentext

Ethical considerations are involved in every aspect of a food professional’s education and career, but the subject is rarely taught explicitly. Unfortunate examples of ethical lapses abound in news reports and many issues of strategy have ethical components, but guiding principles are sometimes difficult to articulate. Some business and engineering colleges have adopted an emphasis on values and ethics, but these also need to be communicated to food professionals who have the opportunity to apply them in a practical sense.

Practical Ethics for Food Professionals offers a practical guide to the most pressing ethical issues faced by those working in food manufacturing and associated industries. Early chapters look at the fundamentals of ethical thinking and how the lessons of medical ethics might be applied to the food industry. The book then addresses some issues specifically relevant to the food industry including the treatment of animals; ethics in publishing; worker exploitation; health claims and sustainability.

Several further chapters present case studies which show how ethical thinking can be applied in real life examples.

This volume is directed at food scientists, technologists and other professionals working in food manufacturing companies and food research institutions. It will also provide valuable reading for educators and students of food and agriculture-related subjects.