02340nam a2200361 a 4500 ebr10700427 CaPaEBR m o u cr cn||||||||| 130501s2013 njua sb 001 0 eng d 2013009685 9780470673430 (hardback) 9781118506417 (e-book) CaPaEBR CaPaEBR (OCoLC)842307644 TP370 .P6 2013eb 178 23 Practical ethics for the food professionals [electronic resource] : ethics in research, education and the workplace / edited by J. Peter Clark and Christopher Ritson. Hoboken, N.J. : John Wiley & Sons Inc., 2013. xii, 283 p. : ill. IFT press Includes bibliographical references and index. pt. I. Principles -- pt. II. Issues in food industry ethics -- pt. III. Examples and case studies -- pt. IV. Conclusion. "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"-- Provided by publisher. Electronic reproduction. Palo Alto, Calif. : ebrary, 2013. Available via World Wide Web. Access may be limited to ebrary affiliated libraries. Food industry and trade Moral and ethical aspects. Electronic books. local Clark, J. Peter, 1942- Ritson, Christopher. ebrary, Inc. IFT press series. http://site.ebrary.com/lib/rucke/Doc?id=10700427 An electronic book accessible through the World Wide Web; click to view 7102 7102