資料の表示
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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.
著者: Clark, J. Peter,, 1942- Ritson, Christopher. 出版者: Hoboken, NJ : John Wiley & Sons Inc., 2013
(出版日: 2013)
http://catalogimages.wiley.com/images/db/jimages/9780470673430.jpg 
| 原題: | Practical ethics for the food professional : ethics in research, education and the workplace |
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 文字 |
| 言語: | English |
| 出版地: | Hoboken, NJ : |
| ページ数と大きさ: | 1 online resource. |
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| 作成時刻: | 2023/10/31 11:09:11 |
| 更新時刻: | 2023/10/31 11:09:12 |
| 説明: |
"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.
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| 注記: |
Includes index.;
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