Practical ethics for the food professionals [electronic resource] : ethics in research, education and the workplace / edited by J. Peter Clark and Christopher Ritson.
Contributor(s): Clark, J. Peter | Ritson, Christopher | ebrary, Inc.
Material type:
BookSeries: IFT press series: Publisher: Hoboken, N.J. : John Wiley & Sons Inc., 2013Description: xii, 283 p. : ill.Subject(s): Food industry and trade -- Moral and ethical aspectsGenre/Form: Electronic books.DDC classification: 178 Online resources: An electronic book accessible through the World Wide Web; click to view | Item type | Current location | Collection | Call number | URL | Copy number | Status | Date due | Item holds |
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E-book
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IUKL Library | Subscripti | http://site.ebrary.com/lib/kliuc/Doc?id=10700427 | 1 | Available |
Includes bibliographical references and index.
pt. I. Principles -- pt. II. Issues in food industry ethics -- pt. III. Examples and case studies -- pt. IV. Conclusion.
"This book 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 lessons of medical ethics might be applied to the food industry. The book then addresses some issues specifically relevant to the food industry, including treatment of animals; the use of genetically modified organisms; food product advertising; health claims and sustainability. Several further chapters present case studies which show how ethical thinking can be applied in real life examples.This volume should be on the desk of every food industry professional responsible for important decisions about science, marketing, resources, sustainability, the environment and people"-- Provided by publisher.
Electronic reproduction. Palo Alto, Calif. : ebrary, 2013. Available via World Wide Web. Access may be limited to ebrary affiliated libraries.
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