Practical ethics for food professionals [electronic resource] : ethics in research, education and the workplace / edited by J. Peter Clark and Christopher Ritson.
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...
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| Online Access: |
Full Text (via Wiley) |
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| Other Authors: | , |
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Chicago, Ill. : Chichester, West Sussex, U.K ; Hoboken, N.J. :
IFT Press ; Wiley-Blackwell,
2013.
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| Series: | IFT Press series.
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| Subjects: |
| Summary: | 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. |
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| Physical Description: | 1 online resource (xiii, 283 pages) |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9781118506394 1118506391 |
| Source of Description, Etc. Note: | Online resource; title from PDF title page (Wiley, viewed July 10, 2013) |