Food Ethics Education

241 Pages·2018·4.625 MB·English

by  Rui Costa, Paola Pittia (eds.)

Integrating Food Science and Engineering Knowledge
Into the Food Chain
Rui Costa
Paola Pittia Editors
Food Ethics
Education
Integrating Food Science and Engineering
Knowledge Into the Food Chain
Series Editor
Kristberg Kristbergsson
More information about this series at http://www.springer.com/series/7288
ISEKI-Food Series
Series editor: Kristberg Kristbergsson, University of Iceland, Reykjavík, Iceland
FOOD SAFETY: A Practical and Case Study Approach
Edited by Anna McElhatton and Richard J. Marshall
ODORS IN THE FOOD INDUSTRY
Edited by Xavier Nicolay
UTILIZATION OF BY-PRODUCTS AND TREATMENT OF WASTE IN THE FOOD
INDUSTRY
Edited by Vasso Oreopoulou and Winfried Russ
PREDICTIVE MODELING AND RISK ASSESSMENT
Edited by Rui Costa and Kristberg Kristbergsson
EXPERIMENTS IN UNIT OPERATIONS AND PROCESSING OF FOODS
Edited by Maria Margarida Vieira Cortez and Peter Ho
CASE STUDIES IN FOOD SAFETY AND ENVIRONMENTAL HEALTH
Edited by Maria Margarida Vieira Cortez and Peter Ho
NOVEL TECHNOLOGIES IN FOOD SCIENCE: Their Impact on Products, Consumer
Trends, and the Environment
Edited by Anna McElhatton and Paulo José do Amaral Sobral
TRADITIONAL FOODS: General and Consumer Aspects
Edited by Kristberg Kristbergsson and Jorge Oliveira
MODERNIZATION OF TRADITIONAL FOOD PROCESSES AND PRODUCTS
Edited by Anna McElhatton and Mustapha Missbah El Idrissi
FUNCTIONAL PROPERTIES OF TRADITIONAL FOODS
Edited by Kristberg Kristbergsson and Semih Ötles
FOOD PROCESSING
Edited by Kristberg Kristbergsson and Semih Ötles
APPLIED STATISTICS FOR FOOD AND BIOTECHNOLOGY
Edited by Gerhard Schleining, Peter Ho and Severio Mannino
PHYSICAL CHEMISTRY FOR FOOD SCIENTISTS
Edited by Stephan Drusch and Kirsi Jouppila
PROCESS ENERGY IN FOOD PRODUCTION
Edited by Winfried Russ, Barbara Sturm and Kristberg Kristbergsson
CONSUMER DRIVEN DEVELOPMENT OF FOOD FOR HEALTH AND WELL
BEING
Edited by Kristberg Kristbergsson, Paola Pittia, Margarida Vieira and Howard R.
Moskowitz
BOOK ON ETHICS IN FOOD PRODUCTION AND SCIENCE
Edited by Rui Costa and Paola Pittia
Rui Costa • Paola Pittia
Editors
Food Ethics Education
Editors
Rui Costa Paola Pittia
CERNAS Faculty of Bioscience and Technology for
College of Agriculture of the Polytechnic Food, Agriculture and Environment
Institute of Coimbra University of Teramo
Bencanta, Coimbra, Portugal Teramo, Italy
Integrating Food Science and Engineering Knowledge Into the Food Chain
ISBN 978-3-319-64736-4 ISBN 978-3-319-64738-8 (eBook)
https://doi.org/10.1007/978-3-319-64738-8
Library of Congress Control Number: 2017954934
© Springer International Publishing AG 2018
This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of
the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation,
broadcasting, reproduction on microfilms or in any other physical way, and transmission or information
storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology
now known or hereafter developed.
The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication
does not imply, even in the absence of a specific statement, that such names are exempt from the relevant
protective laws and regulations and therefore free for general use.
The publisher, the authors and the editors are safe to assume that the advice and information in this book
are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the
editors give a warranty, express or implied, with respect to the material contained herein or for any errors
or omissions that may have been made. The publisher remains neutral with regard to jurisdictional claims
in published maps and institutional affiliations.
Printed on acid-free paper
This Springer imprint is published by Springer Nature
The registered company is Springer International Publishing AG
The registered company address is: Gewerbestrasse 11, 6330 Cham, Switzerland
Preface
Education standards for food studies have been only relatively recently been devel-
oped thanks to the activities carried out within networking projects funded within
the Erasmus framework, and all include a focus on ethics.
Since the start of the FOODNET project (1998–2001) to the ISEKI_Food-4
(2011–2014) Erasmus Thematic Networks, despite the recognized importance,
scarce attention has been paid to the inclusion of ethics contents and courses in food
science and technology study programmes at any higher education level aimed to
develop an ethical mindset of the graduates and future food professionals. Recently
some books on food ethics have been published, whilst clear guidelines, supporting
references and documents for training ethics on food aspects are still missing.
Abundant literature can be found on teaching ethics in other subjects, such as
medicine and business, but this is scarce in food ethics. This observation prompted
the ISEKI_Food-4 network to develop teaching material to promote the implemen-
tation of food ethics in the food studies curricula, and this book is a consequence of
that will.
This book provides a simple, straightforward framework which can be differ-
ently used as a training tool for a specific food ethics discipline/course or as trans-
versal support to curriculum development.
The book consists of a series of chapters divided in three main sections focused
on the implementation of the ethical principles in the food value chain and the best
practices applied in the food sector.
In the first part, contributions of experts highlight the main societal issues that
affect the food value chain and that justify the need of teaching food ethics and
provide contents to implement the teaching of food ethics, including a view on
bioethics.
The second part includes chapters where ethical issues of the food production
chain are described and that can be used by both teachers to prepare training materi-
als and students to become aware of food ethics issues as future professionals or
employees. Specific chapters are dedicated to existing tools to promote the profes-
sional integrity of professionals and ethical responsibility of food companies like
code of ethics and corporate social responsibility.
v
vi Preface
The third part includes three case studies on ethical issues along with their
critical points for a deeper discussion in a classroom.
Due to the complexity of the food product chain and its value in our society,
competences of different areas are required to consider all the various aspects of
food ethics. Thus, this book has been written by an interdisciplinary team of experts
of different areas, including food technologists, experts of food law, food safety,
business and economics that agreed to collaborate in the development of this impor-
tant tool to improve ethical skills and competences of the current and future food
professionals.
Coimbra, Portugal Rui Costa
Teramo, Italy Paola Pittia
Contents
Part I Introduction
1 Teaching Food Ethics ............................................................................. 3
Rui Costa
2 With a Little Help from Bioethics ........................................................ 25
Adelino M. Moreira dos Santos
Part II Food Ethics Issues
3 Sustainability and Ethics Along the Food Supply Chain.................... 41
Harris N. Lazarides and Athanasia M. Goula
4 The Ethics of Consumption ................................................................... 63
Anna McElhatton
5 Ethical Issues in the Food Supply Chain ............................................. 85
Judith Schrempf-Stirling
Part III Ethics for Food Professionals
6 Codes of Ethics of Food Professionals: Principles and Examples ..... 107
Paola Pittia
7 Corporate Social Responsibility ........................................................... 121
Louise Manning
8 Whistleblowing: Food Safety and Fraud ............................................. 147
Yasmine Motarjemi
9 Communicating Food Safety: Ethical Issues
in Risk Communication ......................................................................... 157
Merve Yavuz-Duzgun, Umit Altuntas, Mine Gultekin-Ozguven,
and Beraat Ozcelik
vii
viii Contents
10 Publication Ethics .................................................................................. 167
Luis Adriano Oliveira
Part IV Food Ethics Case Studies
11 Operation Aberdeen ............................................................................... 199
Simon Dawson
12 Bushmeat ................................................................................................ 209
Simon Dawson
13 Food Labelling Case Studies ................................................................. 221
Vitti Allender
Index ................................................................................................................ 235
Contributors
Vitti Allender Cardiff Metropolitan University, Cardiff School of Sport and Health
Sciences, Cardiff, UK
Umit Altuntas Istanbul Technical University, Department of Food Engineering,
Istanbul, Turkey
Rui  Costa CERNAS, College of Agriculture of the Polytechnic Institute of
Coimbra, Bencanta, Coimbra, Portugal
Simon  Dawson Cardiff Metropolitan University, Cardiff School of Health
Sciences, Cardiff, UK
Athanasia M. Goula Aristotle University of Thessaloniki, Department of Food
Science and Technology, Thessaloniki, Greece
Mine  Gultekin-Ozguven Istanbul Technical University, Department of Food
Engineering, Istanbul, Turkey
Harris N. Lazarides Aristotle University of Thessaloniki, Department of Food
Science and Technology, Thessaloniki, Greece
Louise Manning Harper Adams University, Newport, Shropshire, UK
Anna McElhatton University of Malta, Faculty of Health Science, Msida, Malta
Adelino M. Moreira dos Santos Coimbra Health School of the Polytechnic
Institute, Coimbra, Portugal
Yasmine Motarjemi Consultant, Rue de la Porcelaine, Nyon, Switzerland
Luis Adriano Oliveira Mechanical Engineering Department, Faculty of Sciences
and Technology of the University of Coimbra, Rua Luís Reis Santos, Coimbra,
Portugal
Beraat Ozcelik Istanbul Technical University, Department of Food Engineering,
Istanbul, Turkey
ix