Practical ethics for the food professionals : ethics in research, education and the workplace / / edited by J. Peter Clark and Christopher Ritson

• Pubblicazione: Hoboken, N.J., : John Wiley & Sons Inc., 2013
• Edizione: 1st ed.
• Descrizione fisica: 1 online resource (297 p.)
• Disciplina: 178
• Soggetto topico: Food industry and trade - Moral and ethical aspects
• Classificazione: TEC012000
• Altri autori: ClarkJ. Peter <1942-> RitsonChristopher
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: pt. I. Principles -- pt. II. Issues in food industry ethics -- pt. III. Examples and case studies -- pt. IV. Conclusion.
• Sommario/riassunto: "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"--
• Titolo autorizzato: Practical ethics for the food professionals
• ISBN: 1-118-50639-1; 1-118-50641-3
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910821822203321
• Lo trovi qui: Univ. Federico II
• Serie: IFT press series.