Food Ethics Education

  • Rui Costa
  • Paola Pittia

Part of the Integrating Food Science and Engineering Knowledge Into the Food Chain book series (ISEKI-Food, volume 13)

Table of contents

  1. Front Matter
    Pages i-xi
  2. Introduction

    1. Front Matter
      Pages 1-1
    2. Rui Costa
      Pages 3-24
    3. Adelino M. Moreira dos Santos
      Pages 25-37
  3. Food Ethics Issues

    1. Front Matter
      Pages 39-39
    2. Harris N. Lazarides, Athanasia M. Goula
      Pages 41-61
    3. Anna McElhatton
      Pages 63-84
    4. Judith Schrempf-Stirling
      Pages 85-103
  4. Ethics for Food Professionals

    1. Front Matter
      Pages 105-105
    2. Louise Manning
      Pages 121-146
    3. Yasmine Motarjemi
      Pages 147-156
    4. Merve Yavuz-Duzgun, Umit Altuntas, Mine Gultekin-Ozguven, Beraat Ozcelik
      Pages 157-166
    5. Luis Adriano Oliveira
      Pages 167-195
  5. Food Ethics Case Studies

    1. Front Matter
      Pages 197-197
    2. Simon Dawson
      Pages 199-208
    3. Simon Dawson
      Pages 209-220
    4. Vitti Allender
      Pages 221-233
  6. Back Matter
    Pages 235-239

About this book

Introduction

Although many consider professional ethics in the food supply chain an essential topic that should be covered in any degree program, few higher education institutions currently include a module on ethics in their study programs. Instead, ethics is taught in tandem to the core curriculum and is often embedded in the contents of other modules rather than treated as a subject in its own right. Ethics, however, is important enough to warrant a different teaching and educational approach. This book provides support for development of a course in ethics for food studies education.

The book is divided into 3 sections, each containing several chapters: Section 1 includes chapters that identify and discuss several ethical issues along the food chain, with particular attention given to issues in the food industry and in consumer behavior; Section 2 includes chapters that present the basis of a code of conduct in the food profession, as well as descriptions of existing codes of conduct for food industry and food scientist professionals. These include codes for the ethics of publishing, and also ethics in risk communication; Section 3 includes chapters based on case studies with examples of teaching approaches currently used in teaching food ethics. These approaches are easy to implement and have already been tested and confirmed as successful examples that engage students in this topic.

Keywords

food ethics food industry teaching examples teaching food ethics food ethics case studies

Editors and affiliations

  • Rui Costa
    • 1
  • Paola Pittia
    • 2
  1. 1.CERNASCollege of Agriculture of the Polytechnic Institute of CoimbraCoimbraPortugal
  2. 2.Faculty of Bioscience and Technology for Food, Agriculture and EnvironmentUniversity of TeramoTeramoItaly

Bibliographic information

  • DOI https://doi.org/10.1007/978-3-319-64738-8
  • Copyright Information Springer International Publishing AG 2018
  • Publisher Name Springer, Cham
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-3-319-64736-4
  • Online ISBN 978-3-319-64738-8
  • About this book
Industry Sectors
Chemical Manufacturing
Biotechnology
Consumer Packaged Goods
Pharma