Teaching Food Ethics

Chapter
First Online:
Part of the Integrating Food Science and Engineering Knowledge Into the Food Chain book series (ISEKI-Food, volume 13)

Abstract

The need of food science and technology professionals to make ethical judgments in the work environment justifies the inclusion of ethics in food studies curricula to better prepare graduates for the world of work. Although this is well known in the academic community, in general, food studies have been delaying the inclusion of this topic in the curricula. This chapter presents arguments to include ethics in food studies curricula, with references to education standards and history of the teaching of ethics.

Food ethics teaching is a relatively new discipline when compared to teaching applied ethics on other subjects. Due to the limited bibliography on teaching food ethics, this chapter presents successful examples in the teaching of ethics in other disciplines for the implementation of the teaching of food ethics, including the formulation of objectives, identification of the content, and the illustration of teaching methods proven successful.

Keywords

Teaching ethics Food ethics Applied ethics Teaching methods 
This is a preview of subscription content, log in to check access.

References

  1. Berman Institute of Bioethics (2015) Moral maps. http://www.bioethicsinstitute.org/wp-content/uploads/2015/05/Moral-Maps_Final-web-version.pdf. Accessed 8 Mar 2017
  2. Biggs J (2007) Teaching for quality learning at university third edition teaching for quality learning at university. High Educ 9:165–203. doi: 10.1016/j.ctcp.2007.09.003 Google Scholar
  3. Bloisi W, Cook C, Hunsaker PL (2006) Ethical problem-solving and decision-making. In: Management and organisational behaviour. McGraw-Hill Education, Maidenhead, pp 476–522Google Scholar
  4. Børsen T (2005) Teaching ethics to science and engineering students. In: Rep. from a Follow. Symp. to 1999 World Conf. Sci. Copenhagen, April 15–16, 2005. http://portal.unesco.org/shs/en/files/8735/11289332261TeachingEthics_CopenhagenReport.pdf/TeachingEthics_CopenhagenReport.pdf. Accessed 8 Mar 2017
  5. Bowden P, Smythe V (2008) Theories on teaching & training in ethics. Electron J Bus Ethics Org Stud 13:19–26Google Scholar
  6. Bourke VJ (2008) History of ethics: Graeco-Roman to early modern ethics. Axios Press, EdinburgGoogle Scholar
  7. Brinkmann J, Sims R (2001) Stakeholder-sensitive business ethics teaching. Teach Bus Ethics 5:171–193. doi: 10.1023/A:1011461418842 CrossRefGoogle Scholar
  8. Clark JP, Ritson C (2013) In: Peter Clark J, Ritson C (eds) Practical ethics for food professionals: ethics in research, education and the workplace. Wiley, HobokenCrossRefGoogle Scholar
  9. Costa R, Mozina SS, Pittia P (2014) The regulation of food science and technology professions in Europe. Int J Food Stud 3:125–135. doi: 10.7455/ijfs/3.1.2014.a10 CrossRefGoogle Scholar
  10. Corey G, Corey MS, Callanan P (2005) An approach to teaching ethics courses in human services and counseling. Couns Values 49:193–207. doi: 10.1002/j.2161-007X.2005.tb01022.x CrossRefGoogle Scholar
  11. Darwall SL (2005) Theories of ethics. In: A companion to applied ethics. Blackwell Publishing Ltd, Oxford, pp 17–37CrossRefGoogle Scholar
  12. Davis M (1999) Ethics and the university. Routledge, LondonGoogle Scholar
  13. Doorn N, Kroesen JO (2013) Using and developing role plays in teaching aimed at preparing for social responsibility. Sci Eng Ethics 19:1513–1527. doi: 10.1007/s11948-011-9335-6 CrossRefGoogle Scholar
  14. Downie R, Clarkeburn H (2005) Approaches to the teaching of bioethics and professional ethics in undergraduate courses. Teach High Educ. doi: 10.3108/beej.2005.05000003
  15. Early R (2002) Food ethics: a decision making tool for the food industry? Int J Food Sci Technol 37:339–349. doi: 10.1046/j.1365-2621.2002.00547.x CrossRefGoogle Scholar
  16. Enghagen LK (1990) Teaching ethics in Hospitality & Tourism Education. J Hosp Tour Res 14:467–474. doi: 10.1177/109634809001400250 Google Scholar
  17. EU (2008) Recommendation of the European Parliament and of the Council of 23 April 2008 on the establishment of the European Qualifications Framework for lifelong learningGoogle Scholar
  18. FAO (2001) Ethical issues in food and agriculture. Food and Agriculture Organization, RomeGoogle Scholar
  19. Fieser J, Dowden B Internet encyclopedia of philosophy – Ethics. http://www.iep.utm.edu/ethics/. Accessed 8 Mar 2017
  20. Fleddermann CB (2012) Engineering ethics, 4th edn. Prentice Hall, Upper Saddle RiverGoogle Scholar
  21. Flynn K, Wahnström E, Popa M et al (2013) Ideal skills for European food scientists and technologists: identifying the most desired knowledge, skills and competencies. Innovative Food Sci Emerg Technol 18:246–255. doi: 10.1016/j.ifset.2012.09.004 CrossRefGoogle Scholar
  22. Goldie J (2000) Review of ethics curricula in undergraduate medical education. Med Educ 34:108–119. doi: 10.1046/j.1365-2923.2000.00607.x CrossRefGoogle Scholar
  23. IFA (2016) European quality assurance for food studies programmes. ISEKI Food Association. https://www.iseki-food.net/webfm_send/2361. Accessed 18 May 2016
  24. IFT (2016) 2011 resource guide for approval and re-approval of undergraduate food science programs. Institute of Food Technologists. http://www.ift.org/~/media/Knowledge Center/Learn Food Science/Become a Food Scientist/Resources/Guide_Approval_UndergradFoodSci.pdf. Accessed 18 May 2016
  25. Illingworth S (2004) Approaches to ethics in higher education. Learning and teaching in ethics across the curriculum. In: Philosophical and religious studies subject centre. Learning and Teaching Support Network, LeedsGoogle Scholar
  26. Johnson J (2009) Chapter 11: teaching ethics to scence students: challenges and a strategy. Educ Ethics Life Sci 17:197–213Google Scholar
  27. Kaltoft P, Sandøe P (2001) Teaching ethics in agricultural university. In: Pasquali M (ed) Ikke angivet, pp 1–4Google Scholar
  28. Kohlberg L (1976) Moral stages and moralization: the cognitive-developmental approach. Moral Dev Behav Theory, Res Soc:31–53Google Scholar
  29. Kostaropoulos A (2012) Food engineering within sciences of food. Int J Food Stud 1:109–113CrossRefGoogle Scholar
  30. Kroesen O, van der Zwaag S (2009) Teaching ethics to engineering students : from clean concepts to dirty tricks. Philos Eng An Emerg Agenda:227–237Google Scholar
  31. Kuhse H, Singer P (2009) What is bioethics? A historical introduction. In: Kuhse H, Singer P (eds) A companion to bioethics, 2nd edn. Wiley-Blackwell, Chichester, pp 3–11CrossRefGoogle Scholar
  32. Layman E (1996) Ethics education: curricular considerations for the allied health disciplines. J Allied Health 25:149–160Google Scholar
  33. Littig B (2004) The Neo-Socratic Dialogue ( NSD ): a method of teaching the ethics of sustainable development. In: Galea C (ed) Teaching business sustainability: vol. 1, from theory to practice. Greenleaf Publ, SheffieldGoogle Scholar
  34. Loe TW, Ferrell L (2001) Teaching marketing ethics in the 21 century. Mark Educ Rev 11:1–16CrossRefGoogle Scholar
  35. Loui MC, Gunsalus CK (2006) Proposal to the Ethics Education in Science and Engineering Program, National Science Foundation: Role-Play Scenarios for Teaching Responsible Conduct of ResearchGoogle Scholar
  36. Lynn C (2010) Teaching ethics with an integrated online curriculum. J Hosp Leis Sport Tour Educ 9:123–129. doi: 10.3794/johlste.92.286 CrossRefGoogle Scholar
  37. Magalhães-Sant’Ana M, Olsson IAS, Sandøe P, Millar K (2010) How ethics is taught by European veterinary faculties: a review of published literature and web resources. In: Romeo Casabona CM, Escajedo San Epifanio L, Emaldi Cirión A (eds) Global food security: ethical and legal challenges. Wageningen Academic Publishers, Wageningen, pp 441–446Google Scholar
  38. Moreno JD (2009) Ethics committees and ethics consultants. In: Kuhse H, Singer P (eds) A companion to bioethics. Wiley-Blackwell, Chichester, pp 573–583Google Scholar
  39. Mossop R (1997) With great difficulty: the assessment of attitudes and ethics at work and in training. Centre for Vocational Assessment Research, ChatswoodGoogle Scholar
  40. Newholm T, Newholm S, Shaw D (2015) A history for consumption ethics. Bus Hist 57:290–310. doi: 10.1080/00076791.2014.935343 CrossRefGoogle Scholar
  41. Noel CZJ, Hathorn LG (2014) Teaching ethics makes a difference. J Acad Bus Ethics 8:1–31Google Scholar
  42. Peer KS, Schlabach GA (2010) Uncovering the moral compass: an integrated ethics education approach transcending the curriculum. Teach Ethics:55–74Google Scholar
  43. Pollan M (2008) In defense of food: an eater’s manifesto. The Penguin Press, New YorkGoogle Scholar
  44. QAA (2009) Subject benchmark statement – agriculture, horticulture, forestry, food and consumer sciences. Quality Assurance Agency for Higher Education. http://www.qaa.ac.uk/en/Publications/Documents/Subject-benchmark-statement-Agriculture.pdf. Accessed 18 May 2016
  45. RAE (2011) An engineering ethics curriculum map. The Royal Academy of Engineering. http://www.raeng.org.uk/policy/engineering-ethics/ethics. Accessed 8 Mar 2017
  46. Schwartz B (2009) An innovative approach to teaching ethics. J Dent Educ. doi: 10.1207/s15327655jchn0504_5
  47. Shani A, Belhassen Y, Soskolne D (2013) Teaching professional ethics in culinary studies. Int J Contemp Hosp Manag 25:447–464. doi: 10.1108/09596111311311062 CrossRefGoogle Scholar
  48. Sims R (2002) Business ethics teaching for effective learning. Teach Bus Ethics 6:393–410. doi: 10.1023/A:1021107728568 CrossRefGoogle Scholar
  49. Thompson KR (2006) A conversation with Steven Kerr: a rational approach to understanding and teaching ethics. J Leadersh Organ Stud 13:61–74. doi: 10.1177/10717919070130020501 CrossRefGoogle Scholar
  50. UN (1948) Universal Declaration of Human RightsGoogle Scholar
  51. Weaver K (2007) Ethical sensitivity: state of knowledge and needs for future research. Nurs Ethics 14:141–155. doi: 10.1177/0969733007073694 CrossRefGoogle Scholar
  52. Weber J, Glyptis S (2000) Measuring the impact of a business ethics course and community service experience on students’ values and opinions. Teach Bus Ethics 4:341–358. doi: 10.1023/A:1009862806641 CrossRefGoogle Scholar
  53. Weber J (2007) Business ethics training: insights from learning theory. J Bus Ethics 70:61–85. doi: 10.1007/s10551-006-9083-8 CrossRefGoogle Scholar
  54. Weston A (1997) A practical companion to ethics, 3rd edn. Oxford University Press, New YorkGoogle Scholar
  55. Wharton C (2011) Food beyond nutrition. Teach Ethics 11:15–24. doi: 10.5840/tej20111123 CrossRefGoogle Scholar
  56. Zahn R, de Oliveira-Souza R, Moll J (2011) The neuroanatomical basis of moral cognition and emotion. From DNA to Soc Cogn:123–138. doi: 10.1002/9781118101803.ch8
  57. Zwart H (2000) A short history of food ethics. J Agric Environ Ethics 12:113–126. doi: 10.1023/A:1009530412679 CrossRefGoogle Scholar

Copyright information

© Springer International Publishing AG 2018

Authors and Affiliations

  1. 1.CERNASCollege of Agriculture of the Polytechnic Institute of CoimbraCoimbraPortugal

Personalised recommendations