東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

Food ethics education

Costa, Rui.

Linked to FindBook

Google Book

Amazon

博客來

Food ethics education

Record Type:	Electronic resources : Monograph/item
Title/Author:	Food ethics education/ edited by Rui Costa, Paola Pittia.
other author:	Costa, Rui.
Published:	Cham :Springer International Publishing : : 2018.,
Description:	xi, 239 p. :ill., digital ;24 cm.
[NT 15003449]:	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.
Contained By:	Springer eBooks
Subject:	Food - Moral and ethical aspects. -
Online resource:	http://dx.doi.org/10.1007/978-3-319-64738-8
ISBN:	9783319647388

Food ethics education
Food ethics education[electronic resource] /edited by Rui Costa, Paola Pittia. - Cham :Springer International Publishing :2018. - xi, 239 p. :ill., digital ;24 cm. - Integrating food science and engineering knowledge into the food chain ;13. - Integrating food science and engineering knowledge into the food chain ;13..

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.

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 codes of 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.

ISBN: 9783319647388

Standard No.: 10.1007/978-3-319-64738-8doiSubjects--Topical Terms:

911113
Food
--Moral and ethical aspects.

LC Class. No.: TX357

Dewey Class. No.: 641.3

Food ethics education
LDR:03133nmm a2200325 a 4500 001 2131490
003 DE-He213
005 20180612154106.0
006 m d
007 cr nn 008maaau
008 181005s2018 gw s 0 eng d
020 $a 9783319647388 $q (electronic bk.)
020 $a 9783319647364 $q (paper)
024 7 $a 10.1007/978-3-319-64738-8 $2 doi
035 $a 978-3-319-64738-8
040 $a GP $c GP
041 0 $a eng
050 4 $a TX357
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
082 0 4 $a 641.3 $2 23
090 $a TX357 $b .F686 2018
245 0 0 $a Food ethics education $h [electronic resource] / $c edited by Rui Costa, Paola Pittia.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2018.
300 $a xi, 239 p. : $b ill., digital ; $c 24 cm.
490 1 $a Integrating food science and engineering knowledge into the food chain ; $v 13
505 0 $a 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.
520 $a 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 codes of 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.
650 0 $a Food $x Moral and ethical aspects. $3 911113
650 1 4 $a Chemistry. $3 516420
650 2 4 $a Food Science. $3 890841
650 2 4 $a Science Education. $3 895256
650 2 4 $a Higher Education. $3 898504
700 1 $a Costa, Rui. $3 1001647
700 1 $a Pittia, Paola. $3 3297104
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer eBooks
830 0 $a Integrating food science and engineering knowledge into the food chain ; $v 13. $3 3297105
856 4 0 $u http://dx.doi.org/10.1007/978-3-319-64738-8
950 $a Chemistry and Materials Science (Springer-11644)