APP-20803 Food Ethics

Course

Credits 3.00

Language of instruction:

English

Contents:

Food Ethics consists of a) an introduction into dilemma's that structure the field of food sciences and food chains, b) introduction into leading theories, like utilitarianism, deontology, pragmatism c) detailed discussion applying these theories to main topics and dilemma's. The aim is to initiate a concern for issues of food ethics, and to promote an awareness that these questions should be addressed throughout any scientist's career in a decent and rational way.
The course will be structured in themes:
- Ethics - research ethics - food ethics;
- Ethical dimensions in the relation between food science, food industry and society;
- Leading ethical theories;
- Food and Animal ethics;
- Ethics of Biotechnologic research (crops, animals, riks, precautionary principle);
- Ethics of global food situations.

Learning outcomes:

- students will be acquainted with questions and answers of food ethics;
- they will have acquired basic concepts and principles for judgement regarding ethical questions in food chains, food research and professional life;
- they will be able to apply these concepts and principles in their own work.

Activities:

Active participation during the seminars (short papers discussing given assignments) will comprise 50 % of the course requirements and presentation of a paper 2 - 5 pages at the final meeting the rest of the requirements. The course consists of lectures and video seminars on a platform on Internet, reading/ discussion of books and articles and writing contributions to the cases/dilemmas individually and in groups.

Examination:

- active participation: 50%;
- final paper: 50 %.

Literature:

Michiel Korthals, Before Dinner. Kluwer 2003.