Practical ethics for the food professional : ethics in research, education and the workplace / edited by J. Peter Clark and Christopher Ritson.
Tipo de material:![Texto](/opac-tmpl/lib/famfamfam/BK.png)
- texto
- sin medio
- volumen
- 9780470673430 (hardback)
- TP 370 P73.2013
Tipo de ítem | Biblioteca actual | Colección | Signatura topográfica | Copia número | Estado | Fecha de vencimiento | Código de barras | |
---|---|---|---|---|---|---|---|---|
Libros | Biblioteca Francisco Xavier Clavigero Acervo | Acervo General | TP 370 P73.2013 (Navegar estantería(Abre debajo)) | ej. 1 | Disponible | UIA123127 |
"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".
Incluye referencias bibliográficas e índice.