|Teaching method||Contact hours|
|Course coordinator(s)||dr. JGM Jacobs|
|Lecturer(s)||dr. JGM Jacobs|
|prof. dr. MF Verweij|
|Examiner(s)||drs. LFP Pijnenburg|
Language of instruction:
In this course you will acquire basic insight into moral and ethical reasoning. You will learn how to apply this by discussing a concrete ethical problem. These ethical problems are real life, you can meet these problems or dilemma's as a professional. You, as nascent academic, learn how to make the right deliberation by using ethical reasoning. This course gives you building blocks for your academic attitude. The edition of this course that is offered in period 2 focuses specifically on ethical problems in relation to food (production, trade and consumption).
After successful completion of this course students are expected to be able to:
- understand basic ethical concepts;
- recognise basic forms of moral reasoning;
- deliberate about ethical problems;
- explain and justify why certain solutions are to be preferred.
- you will start by facing a concrete ethical dilemma from daily life;
- next to that you will do a practical exercise, linked to an ACT project or to your individual experience;
- working in groups, supported by staff;
- prepare and give a lecture about one ethical theory (supported by staff);
- at the end of the course, the teacher will wrap up the course.
- Presentation (60%);
- Individual Paper (40%).
Both components need a minimum mark of 5.5 to pass. Mandatory presence lectures I, II, III. Students attending the contact hours (the teacher will make use of attendance lists): go/no-go. If a no-go there is a possibility to do an replacement assignment.
Literature will be supplied at beginning of the course.