Food Ethics Education / Integrating Food Science and Engineering Knowledge Into the Food Chain Bd.13 (PDF)
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...
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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 codesof 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.
Paola Pittia is professor in food science and technology at the Faculty of Bioscience and Technology of the University of Teramo. Her research expertise is on food processing and product design as well as on quality and shelf-life of foods. She has a long and internationally recognized experience on Curriculum Development and Quality Assurance in Food studies and innovative teaching materials. She was the coordinator of the Erasmus Thematic Network ISEKI-Food 4 and currently is the President of the ISEKI-Food Association, nonprofit, international organization with activities aimed to strengthen the interactions between education, research and industry.
- 2017, 1st ed. 2018, 239 Seiten, Englisch
- Herausgegeben: Rui Costa, Paola Pittia
- Verlag: Springer-Verlag GmbH
- ISBN-10: 3319647385
- ISBN-13: 9783319647388
- Erscheinungsdatum: 27.10.2017
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- Grösse: 4.68 MB
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