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100   $a20130501d2013      uy         0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 00$aPractical ethics for the food professionals $eethics in research, education and the workplace /$fedited by J. Peter Clark and Christopher Ritson
205   $a1st ed.
210   $aHoboken, N.J. $cJohn Wiley & Sons Inc.$d2013
215   $a1 online resource (297 p.)
225 1 $aIFT press
300   $aDescription based upon print version of record.
311   $a0-470-67343-5 
320   $aIncludes bibliographical references and index.
327   $apt. I. Principles -- pt. II. Issues in food industry ethics -- pt. III. Examples and case studies -- pt. IV. Conclusion.
330   $a"This book offers a practical guide to the most pressing ethical issues faced by those working in food manufacturing and associated industries. Early chapters look at the fundamentals of ethical thinking and how lessons of medical ethics might be applied to the food industry. The book then addresses some issues specifically relevant to the food industry, including treatment of animals; the use of genetically modified organisms; food product advertising; health claims and sustainability. Several further chapters present case studies which show how ethical thinking can be applied in real life examples.This volume should be on the desk of every food industry professional responsible for important decisions about science, marketing, resources, sustainability, the environment and people"--$cProvided by publisher.
410  0$aIFT press series.
606   $aFood industry and trade$xMoral and ethical aspects
615  0$aFood industry and trade$xMoral and ethical aspects.
676   $a178
686   $aTEC012000$2bisacsh
701   $aClark$b J. Peter$f1942-$077371
701   $aRitson$b Christopher$088889
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910821822203321
996   $aPractical ethics for the food professionals$94049855
997   $aUNINA