Practical Ethics for Food Professionals: Ethics in Research, Education and the Workplace An IFT Press Book

This book is a guide to the most critical ethical issues that those working in food manufacturing and associated food-related industries face today. The early chapters in the book are dedicated to examining the fundamentals of ethical thinking and how lessons of medical ethics might be applied to the food industry. The book then moves to addressing some of the timely issues that have specific relevance to the food industry such as the use of genetically modified organisms, treatment of animals, health claims, food product advertising, and sustainability. The remaining chapters in the book present case studies that show how ethical thinking can be applied in real life examples. The book is an essential reference to food industry professionals who are responsible for decision-making around science, marketing, resources, sustainability, the environment, and people.

• J. Peter Clark and Christopher Ritson
• ISBN: 978-0-470-67343-0
• Hardcover
• 298 pages
• July 2013, Wiley-Blackwell

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Practical Ethics for Food Professionals: Ethics in Research, Education and the Workplace


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