02593nam 2200529 a 450 991082182220332120240313214159.01-118-50639-11-118-50641-3(CKB)2670000000358307(EBL)1187162(OCoLC)850161208(MiAaPQ)EBC1187162(Au-PeEL)EBL1187162(CaPaEBR)ebr10700427(CaONFJC)MIL491921(EXLCZ)99267000000035830720130501d2013 uy 0engur|n|---|||||txtrdacontentcrdamediacrrdacarrierPractical ethics for the food professionals ethics in research, education and the workplace /edited by J. Peter Clark and Christopher Ritson1st ed.Hoboken, N.J. John Wiley & Sons Inc.20131 online resource (297 p.)IFT pressDescription based upon print version of record.0-470-67343-5 Includes bibliographical references and index.pt. I. Principles -- pt. II. Issues in food industry ethics -- pt. III. Examples and case studies -- pt. IV. Conclusion."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.IFT press series.Food industry and tradeMoral and ethical aspectsFood industry and tradeMoral and ethical aspects.178TEC012000bisacshClark J. Peter1942-77371Ritson Christopher88889MiAaPQMiAaPQMiAaPQBOOK9910821822203321Practical ethics for the food professionals4049855UNINA