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Practical ethics for the food professional : ethics in research, education and the workplace / edited by J. Peter Clark and Christopher Ritson.

Colaborador(es): Tipo de material: TextoTextoSeries FT Press seriesEditor: Oxford, UK : John Wiley & Sons Inc., 2013Fecha de copyright: ©2013Descripción: xii, 283 páginas ; 25 cmTipo de contenido:
  • texto
Tipo de medio:
  • sin medio
Tipo de soporte:
  • volumen
ISBN:
  • 9780470673430 (hardback)
Tema(s): Clasificación LoC:
  • TP 370 P73.2013
Resumen: "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".
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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".

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