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LV0115

Food Ethics

The aim of the course is to help students improving their ethical skills, both in a general sense and in relation to food production and consumption. It is a web/distance course containing web lectures, but also lectures, seminars as well as group exercises IRT. There are also individual writing tasks. After an introduction to normative ethics we explore and apply it to ethical issues in the food chain, reflect on globalization and climate, the role of social context, culture and religion, on pro/con regarding use of GMO etc. Finally there is an individual assignment on a food ethics theme of your choice. Examination is based on seminar activity and written assignments.

Course evaluation

The course evaluation is now closed

LV0115-10278 - Course evaluation report

Once the evaluation is closed, the course coordinator and student representative have 1 month to draft their comments. The comments will be published in the evaluation report.

Additional course evaluations for LV0115

Academic year 2023/2024

Food Ethics (LV0115-10352)

2023-09-28 - 2023-10-30

Academic year 2022/2023

Food Ethics (LV0115-10062)

2022-09-29 - 2022-10-31

Academic year 2021/2022

Food Ethics (LV0115-10206)

2021-09-30 - 2021-11-01

Academic year 2020/2021

Food Ethics (LV0115-10276)

2020-09-30 - 2020-11-01

Academic year 2020/2021

Food Ethics (LV0115-10277)

2020-09-30 - 2020-11-01

Academic year 2019/2020

Food Ethics (LV0115-10302)

2019-10-02 - 2019-10-31

Academic year 2019/2020

Food Ethics (LV0115-10303)

2019-10-02 - 2019-10-31

Academic year 2019/2020

Food Ethics (LV0115-10304)

2019-10-02 - 2019-10-31

Syllabus and other information

Grading criteria

Grading criteria, Food ethics LV0015, Autumn 2019

Overall aim

Describe and analyse ethical issues related to food (production, consumption, distribution and waste) through oral and written discussion based on ethical theories and relevant research literature in ethics and food science.

Grade

3 = Learning outcome

4

5

Description

Identify ethical issues in the food chain, including those related to food security, food safety, sustainable development, water supply, and food from animal origin.

Discern and relate some of the most relevant ethical issues in the food chain to each other.

Discern, critically explore and relate some of the most relevant ethical issues in the food chain to each other.

Explain the ethical relevance of solid science.

Show good acquaintance with the difference between scientific facts and ethical issues, and apply to issues in food ethics.

Identify examples of the ethical relevance of solid science through a critical elaboration of the course literature.

Describe in outline some central ethical theories relevant to food production and food consumption.

Describe central ethical theories in a nuanced way and show how it is founded in relevant ethics literature and apply in an ethical analysis regarding food, production, consumption or distribution.

Critically elaborate in a nuanced and relating way on central ethical theories leading to a well-founded evaluation of an ethical issue regarding food, production, consumption or distribution.

Formulate (in writing) an ethical standpoint and argue for it in a concrete problem of food ethics.

Present an issue or dilemma by showing both pro and con arguments. Formulate an ethical standpoint presented in a well-structured text where the steps from description of a problem to suggested solution are well under-pinned by clear arguments and related to the course literature.

Present an issue or dilemma by showing both pro and con arguments. Construct an ethical standpoint presented in a very well-structured text with a clear degree of novelty and presented with philosophical clarity and well-founded argumentation based on the course literature.

Litterature list

  1. The good, the right and the fair. An introduction to ethics. Författare: Gjerris M, Nielsen MEJ and Sandøe P (2013) [The good, the right and the fair. An introduction to ethics. ] (<NB Not available as e-book, or as pdf.>) Kommentar: College publ., pp. 192 This is the course book in the discipline of ethics. Presents the idea and purpose of ethical reasoning, and main normaitve ethical theories.
  2. A short history of food ethics Författare: Zwart, H. (2000) [A short history of food ethics] (<https://link.springer.com/article/10.1023/A%3A1009530412679 >) Kommentar: Journal of Agricultural and Environmental Ethics (2000) 12: 113–126
  3. Food ethics. The Basics. Routledge, pp.201 Författare: Sandler, Ronald L. (2015) [Food ethics. The Basics. Routledge, pp.201] (https://www.taylorfrancis.com/books/9780203694404) Kommentar: This is the main book in the course theme, food ethics and shuld be read as an introduction. Additional selected papers are focused on more narrow themes, and will not give the overview.
  4. Food Citizenship: Is There a Duty for Responsible Consumption? Författare: De Tavernier, Johan (2012) [Food Citizenship: Is There a Duty for Responsible Consumption? ] (http://dx.doi.org/10.1007/s10806-011-9366-7) Kommentar: Journal of Agricultural and Environmental Ethics; 25: 895-907
  5. Invited review: Breeding and ethical perspectives on genetically modified and genome edited cattle. Författare: Eriksson, S., Jonas, E., Rydhmer, L., Röcklinsberg H. [Invited review: Breeding and ethical perspectives on genetically modified and genome edited cattle.] (<https://www.sciencedirect.com/science/article/pii/S0022030217309505 >) Kommentar: Journal of Dairy Science, 101 (1): 1-17, 2017
  6. Food Waste and Consumer Ethics. Författare: Gjerris M., Gaiani S. (2014) [Food Waste and Consumer Ethics. ] (<https://link.springer.com/referenceworkentry/10.1007/978-94-024-1179-9_99 >) Kommentar: In: Thompson P.B., Kaplan D.M. (eds) Encyclopedia of Food and Agricultural Ethics. Springer, Dordrecht.
  7. Why rational argument fails the genetic modification (GM) debate Författare: Mallinson et al (2018) [Why rational argument fails the genetic modification (GM) debate ] (https://link.springer.com/article/10.1007%2Fs12571-018-0832-1) Kommentar: Food Security (2018) 10:1145–1161
  8. A Framework for the Ethical Analysis of Novel Foods: The Ethical Matrix. Författare: Mepham, B. [A Framework for the Ethical Analysis of Novel Foods: The Ethical Matrix. ] (<https://link.springer.com/article/10.1023/A%3A1009542714497 >) Kommentar: Journal of Agricultural and Environmental Ethics (12), pp. 165-176.
  9. Food Retailers as Mediating Gatekeepers between Farmers and Consumers in the Supply Chain of Animal Welfare Meat - Studying Retailers’ Motives in Marketing Pasture-Based Beef. Författare: Schulze, M., Spiller, A & Risius, A. (2019) [Food Retailers as Mediating Gatekeepers between Farmers and Consumers in the Supply Chain of Animal Welfare Meat - Studying Retailers’ Motives in Marketing Pasture-Based Beef. ] (https://link.springer.com/article/10.1007/s41055-019-00040-w) Kommentar: Food Ethics 3,41-52
  10. The Ethics of Labeling Food Safety Risks. Författare: Swartz, H. (2019) [The Ethics of Labeling Food Safety Risks.] (<https://link.springer.com/article/10.1007/s41055-019-00035-7 >) Kommentar: Food Ethics 2, 127-137

Course facts

The course is offered as an independent course: Yes Tuition fee: Tuition fee only for non-EU/EEA/Switzerland citizens: 19027 SEK Cycle: Master’s level (A1N)
Subject: Food Science Animal Science Food science Animal science
Course code: LV0115 Application code: SLU-10278 Location: Location independent Distance course: No Language: English Responsible department: Department of Molecular Sciences Pace: 100%