Food Ethics Education: Integrating Food Science and Engineering Knowledge Into the Food Chain, cartea 13
Editat de Rui Costa, Paola Pittiaen Limba Engleză Paperback – 12 iun 2018
Although professional ethics in food supply chain is claimed as an essential topic to be addressed in any degree program, few higher education institutions that currently include a module on ethics in their study programs. In g
eneral, it is argued that ethics is a topic addressed along the curriculum and embedded in the contents of the modules. However, ethics, for its importance, needs a different teaching and educational approach, and this book achieves that..
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Specificații
ISBN-13: 9783319878584
ISBN-10: 3319878581
Pagini: 239
Ilustrații: XI, 239 p. 21 illus., 15 illus. in color.
Dimensiuni: 155 x 235 mm
Greutate: 0.36 kg
Ediția:Softcover reprint of the original 1st ed. 2018
Editura: Springer International Publishing
Colecția Springer
Seria Integrating Food Science and Engineering Knowledge Into the Food Chain
Locul publicării:Cham, Switzerland
ISBN-10: 3319878581
Pagini: 239
Ilustrații: XI, 239 p. 21 illus., 15 illus. in color.
Dimensiuni: 155 x 235 mm
Greutate: 0.36 kg
Ediția:Softcover reprint of the original 1st ed. 2018
Editura: Springer International Publishing
Colecția Springer
Seria Integrating Food Science and Engineering Knowledge Into the Food Chain
Locul publicării:Cham, Switzerland
Cuprins
Part I Introduction.- Chapter 1Teaching food ethics.- Chapter 2 With a little help from Bioethics.- Part II Food ethics issues.- Chapter 3 Sustainability and ethics along the food supply chain.- Chapter 4 The ethics of consumption.- Chapter 5 Ethical issues in the food industry.- Part III Ethics for food professionals.- Chapter 6 Codes of ethics of food industry professionals: principles and examples.- Chapter 7 Corporate social responsibility.- Chapter 8 Whistleblowing: food safety and fraud.- Chapter 9 Ethical issues in risk communication.- Chapter 10 Publication ethics.- Part IV Food ethics case studies.- Chapter 11 Operation Aberdeen.- Chapter 12 Bushmeat.- Chapter 13 Food labeling case studies.
Notă biografică
Rui Costa is a professor of food engineering at the College of Agriculture of the Polytechnic Institute of Coimbra. He has a first degree and a Ph.D. in Food Engineering from the Catholic University of Portugal. His research interests include transport phenomena in food processing, safety and environmental aspects of food processing, the shelf life of foods, and use of new protein sources in foods. He has a long experience, at international level, in quality assurance of higher education, curriculum development in food studies, regulation of food professions, and the improvement of the links between research-education-industry.
Paola Pittia is professor in food science and technology at the Faculty of Bioscience and Technology of the University of Teramo. Her research expertise is on food processing and product design as well as on quality and shelf-life of foods. She has a long and internationally recognized experience on Curriculum Development and Quality Assurance in Food studies and innovative teaching materials. She was the coordinator of the Erasmus Thematic Network ISEKI-Food 4 and currently is the President of the ISEKI-Food Association, nonprofit, international organization with activities aimed to strengthen the interactions between education, research and industry.
Paola Pittia is professor in food science and technology at the Faculty of Bioscience and Technology of the University of Teramo. Her research expertise is on food processing and product design as well as on quality and shelf-life of foods. She has a long and internationally recognized experience on Curriculum Development and Quality Assurance in Food studies and innovative teaching materials. She was the coordinator of the Erasmus Thematic Network ISEKI-Food 4 and currently is the President of the ISEKI-Food Association, nonprofit, international organization with activities aimed to strengthen the interactions between education, research and industry.
Textul de pe ultima copertă
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 codesof 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.
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 codesof 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.
Caracteristici
Serves as a training tool or support for course development Written by an interdisciplinary team of experts Includes case studies on ethical issues