Food Ethics Education

Rui Costa is a professor of food engineering at the College of Agriculture of the Polytechnic Institute of Coimbra. He has a first degree and a Ph.D. in Food Engineering from the Catholic University of Portugal. His research interests include transport phenomena in food processing, safety and environmental aspects of food processing, the shelf life of foods, and use of new protein sources in foods. He has a long experience, at international level, in quality assurance of higher education, curriculum development in food studies, regulation of food professions, and the improvement of the links between research-education-industry.Paola Pittia is professor in food science and technology at the Faculty of Bioscience and Technology of the University of Teramo. Her research expertise is on food processing and product design as well as on quality and shelf-life of foods. She has a long and internationally recognized experience on Curriculum Development and Quality Assurance in Food studies and innovative teaching materials. She was the coordinator of the Erasmus Thematic Network ISEKI-Food 4 and currently is the President of the ISEKI-Food Association, nonprofit, international organization with activities aimed to strengthen the interactions between education, research and industry.

• Part I Introduction.- Chapter 1Teaching food ethics.-  Chapter 2 With a little help from Bioethics.- Part II Food ethics issues.- Chapter 3 Sustainability and ethics along the food supply chain.- Chapter 4 The ethics of consumption.- Chapter 5 Ethical issues in the food industry.- Part III Ethics for food professionals.- Chapter 6 Codes of ethics of food industry professionals: principles and examples.- Chapter 7 Corporate social responsibility.- Chapter 8 Whistleblowing: food safety and fraud.- Chapter 9 Ethical issues in risk communication.- Chapter 10 Publication ethics.- Part IV Food ethics case studies.- Chapter 11 Operation Aberdeen.- Chapter 12 Bushmeat.- Chapter 13 Food labeling case studies.