Practical Ethics for Food Professionals: Ethics in Research, Education and the Workplace: 52 (Institute of Food Technologists Series) - Hardcover

Hardcover

ISBN 10: 0470673435 ISBN 13: 9780470673430

Publisher: Wiley-Blackwell, 2013

Synopsis

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.

About this title

Review:

"Ethical practices, once a traditional component of basic education and daily living, appear to have too often slipped from our culture. The authors provide a practical guide for applying ethical principles to the global food production and processing industry while anchoring doing the "right" or "ethically best" thing to the foundations of Western philosophy. The volume leads the reader to conclude that application of practical ethics to each link of the commercial food chain would greatly benefit all, from the producer to the consumer." (Journal of Aquatic Food Product Technology, 22 April 2014)

"I highly recommend the groundbreaking and very approachable book Practical Ethics for Food Professionals: Ethics in Research, Education and the Workplace edited by J. Peter Clark and Christopher Ritson, to any academics, teachers, and students in any food related and agricultural program, business leaders in the food industry, primary agricultural producers, public policy makers, and activists seeking a clear and practical series of essays that offer a complete overview of values and ethics in the food industry. This book should be a must read for anyone making decisions within any part of the food industry." (Blog Business World, 27 July 2013)

From the Back Cover:

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.

About this edition

• Publisher: Wiley-Blackwell
• Publication date: 2013
• ISBN 10: 0470673435
• ISBN 13: 9780470673430
• Binding: Hardcover
• Edition number: 1
• Number of pages: 304
• Editor: Clark J. Peter, Ritson Christopher