Food and Agricultural Biotechnology in Ethical Perspective

Paul B. Thompson is the W.K. Kellogg Professor of Agricultural, Food and Community Ethics at Michigan State University. His career work has integrated the philosophy of technology with environmental ethics through focusing on the role of agriculture and food systems in cultural and normative practices. He has served on advisory boards to the US egg industry and to government agencies in the Netherlands, Canada and the USA. Thompson is the winner of numerous awards and honors including the Don Ihde Prize from Stony Brook University, the Richard P. Haynes Award for Career Achievement from the Agriculture, Food and Human Values Society, the William J. Beal Award for distinguished faculty achievement from Michigan State University and the Award for Excellence in Communication (twice) from the Agricultural and Applied Economics Association. From Field to Fork: Food Ethics for Everyone (Oxford) was the North American Society for Social Philosophy 2015 Book of the Year.

• Introduction.- Chapter 1: Food and Agricultural Biotechology: An Overview.- Chapter 2: The Presumptive Case for Agrifood Biotechnology.- Chapter 3: Biotechnology, Policy and the Problem of Unintended Consequences: The Case of rBST.- Chapter 4: Food Safety and the Ethics of Consent.- Chapter 5: Animal Health and Welfare.- Chapter 6: Ethics and Environmental Impact.- Chapter 7: Social Consequences.- Chapter 8: Intellectual Property in the Biotechnology Debate.- Chapter 9: Religious and Metaphysical Objections to Agrifood Biotechnology.- Chapter 10: Risk, Ethics and the Problem of Trust.- Chapter 11: The Next Generation Biotechnologies: Synthetic Biology, Gene Editing and Gene Drives.