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Title Practical ethics for the food professional : ethics in research, education and the workplace / edited by J. Peter Clark and Christopher Ritson
Published Hoboken, NJ : Wiley-Blackwell, 2013
Online access available from:
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Description 1 online resource
Series IFT Press series
IFT Press series.
Contents Pt. I. Principles -- pt. II. Issues in food industry ethics -- pt. III. Examples and case studies -- pt. IV. Conclusion
Summary "The only book to focus on the ethical issues confronting food industry professionals"-- Provided by publisher
"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
Notes Includes index
Bibliography Includes bibliographical references and index
Notes Description based on print version record and CIP data provided by publisher
Subject Food industry and trade -- Moral and ethical aspects.
Form Electronic book
Author Clark, J. Peter, 1942-
Ritson, Christopher.
LC no. 2013018067
ISBN 1118506367 (MobiPocket)
1118506413 (Adobe PDF)
1118506421 ( ePub)
1299606717 (ebk)
9781118506363 (MobiPocket)
9781118506417 (Adobe PDF)
9781118506424 ( ePub)
9781299606715 (ebk)