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Beskrivelse
The book is divided in 3 sections, each containing several chapters: Section 1 includes chapters that identify and discuss several ethical issues along the food chain, with particular detail of 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 the description of existing codes of conduct of food industry and food scientist professionals, including 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, easy to implement and already tested and confirmed as successful examples that engage students in this topic.
Although professional ethics in food supply chain is claimed as an essential topic to be addressed in any degree program, few higher education institutions that currently include a module on ethics in their study programs. In g
eneral, it is argued that ethics is a topic addressed along the curriculum and embedded in the contents of the modules. However, ethics, for its importance, needs a different teaching and educational approach, and this book achieves that..
