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" Practical ethics for food professionals : "


Document Type : BL
Record Number : 629597
Doc. No : dltt
Title & Author : Practical ethics for food professionals : : ethics in research, education and the workplace /\ edited by J. Peter Clark and Christopher Ritson.
Series Statement : IFT Press series
Page. NO : 1 online resource (xiii, 283 pages).
ISBN : 9781118506394 (electronic bk.)
: : 1118506391 (electronic bk.)
: 9781118506417
: 1118506413
: 9780470673430
Bibliographies/Indexes : Includes bibliographical references and index
Abstract : 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
Subject : Food industry and trade-- Moral and ethical aspects.
Subject : Food ethics.
Subject : Food industry and trade-- Moral and ethical aspects.
Subject : Technology and engineering-- Food science.
Dewey Classification : ‭178‬
LC Classification : ‭TP370‬‭.P236 2013‬
Added Entry : Clark, J. Peter,1942-
: Ritson, Christopher.
Added Entry : Ohio Library and Information Network.
: Wiley Online Library (Online service)
copyhttps://lib.clisel.com/site/catalogue/629597
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