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Author: Paul B. Thompson
Publisher: Springer Science & Business Media
Published: 1997-09-30
Total Pages: 296
ISBN-13: 9780412783807
DOWNLOAD EBOOKDevelopments in food technology are not just the concern of scientists & manufacturers. Media attention has increased public awareness & demands for more regulations. This text covers the debate on the moral implications of developments in human food.
Author: Paul B. Thompson
Publisher: Springer
Published: 2010-11-19
Total Pages: 0
ISBN-13: 9789048174461
DOWNLOAD EBOOKThis revised edition updates Thompson’s trail-blazing study of ethical and philosophical issues raised by biotechnology. The 1997 book was the first by a philosopher to address food and agricultural biotechnology, discussing ethical issues associated with risk assessment, labelling, animal transformation, patents, and impact on traditional farming communities. The new edition addresses the debates of the intervening decade, including cloning, the Precautionary Principle, and the biotechnology debate between the United States and Europe.
Author: Paul B. Thompson
Publisher: Springer Nature
Published: 2020-11-09
Total Pages: 428
ISBN-13: 3030612147
DOWNLOAD EBOOKThis 3rd edition of Food and Agricultural Biotechnology in Ethical Perspective updates Thompson’s analysis to reflect the next generation of biotechnology, including synthetic biology, gene editing and gene drives. The first two editions of this book, published as Food Biotechnology in Ethical Perspective in 1997 and 2007, were the first comprehensive philosophical studies of genetic engineering applied to food systems. The book is structured with chapter length treatments of risk in four categories: food safety, to animals, to the environment and socio-economic risks. These chapters are preceded by two chapters providing orientation to the uses of gene technology in food and agriculture, and to the goals, methods and background assumptions of technological ethics. There is also a chapter covering all four types of risk as applied to the first US technology, recombinant bovine somatotropin. The last four chapters take up 1) intellectual property debates, 2) religious, metaphysical and “intrinsic” objections to biotechnology, 3) issues in risk and trust and 4) a review of ethical issues in synthetic biology, gene editing and gene drives, the three key technologies that have emerged since the book was last revised.
Author: Sudhir Chhatwal
Publisher:
Published: 2014
Total Pages: 272
ISBN-13: 9789383101191
DOWNLOAD EBOOKAuthor: M. Korthals
Publisher: Springer Science & Business Media
Published: 2008-11-09
Total Pages: 219
ISBN-13: 1402029934
DOWNLOAD EBOOKThis book is an extensive, original and systematic treatment of many important philosophical and ethical aspects of food (consumption and production). May we eat just anything? Can we do everything with animals, even genetic modification? If not, how can we regulate those processes so that they lead to optimum animal welfare while at the same time producing optimum taste? The production of food also causes environmental pollution – does the fight against hunger have priority over the care of the environment? The care of the environment, animal welfare, and the quality of food should be in a certain harmony, but that is far from granted and hardly easy to achieve. These factors are often in conflict with each other, and a balance will thus need to be searched for. Other factors to take into consideration are the issue of global famine, the care for a farming class that is able to keep its head above water in a decent way, and a fair trade system that does not throw up unnecessary barriers for newcomers or small market participants and that promotes good nutrition. Famine continues to be a widespread phenomenon that violates human rights, causing nearly a billion people to suffer from hunger or malnutrition. At the same time, deliberate hunger, abundance, and obesity are prevalent in the Western world. Both issues refer to the social and cultural aspects of food. Scientific and technological developments like genetic modification and functional food also play an increasingly important role; almost every bite that we take is determined by scientific developments. An extra difficulty is that scientific information is often contradictory, or that it relies on statistical probabilities that are difficult to translate into everyday certitudes. All of these factors deserve attention, but it is the mix that is most important. In the land of food, ‘either or’ does not exist, only ‘both and’. The adequate measure of ‘both and’ serves as the starting point for this philosophical reflection. Before Dinner is a must-read for all people interested in contemporary ethical issues of food, such as university students and researchers of food, agricultural and life sciences, as well as policymakers in these fields, such as members of professional organisations focusing on food and agriculture (f.e., EURSAFE (European Society for Agriculture and Food Ethics), the Agriculture, Food and Human Values Society (USA), and European Federation of Biotechnology).
Author: Richard Sherlock
Publisher: Rowman & Littlefield
Published: 2002
Total Pages: 668
ISBN-13: 9780742513778
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Author: Gary L. Comstock
Publisher: Springer Science & Business Media
Published: 2012-12-06
Total Pages: 301
ISBN-13: 1461513979
DOWNLOAD EBOOKAgricultural biotechnology refers to a diverse set of industrial techniques used to produce genetically modified foods. Genetically modified (GM) foods are foods manipulated at the molecular level to enhance their value to farmers and consumers. This book is a collection of essays on the ethical dimensions of ag biotech. The essays were written over a dozen years, beginning in 1988. When I began to reflect on the subject, ag biotech was an exotic, untested, technology. Today, in the first year of the millenium, the vast majority of consumers in the United States have taken a bite of the apple. Milk produced by cows injected with a GM protein called recombinant bovine growth hormone (bGH), is found, unlabelled, on grocery shelves throughout the US. In 1999, half of the soybeans and cotton harvested in the US were GM varieties. Billions of dollars of public and private monies are being invested annually in biotech research, and commercial sales now reach into the tens of billions of dollars each year. I Whereas ag biotech once promised to change American agriculture, it now is in the process of doing so.
Author: Sarah Elderidge
Publisher: Nova Publishers
Published: 2003
Total Pages: 166
ISBN-13: 9781590338483
DOWNLOAD EBOOKThe use of biotechnology to produce genetically engineered foods can potentially provide greater yields of nutritionally enhanced foods from less land with reduced use of pesticides and herbicides. This technology has both critics and supporters. Concerns presented to Congress include potential detrimental effects on human and animal health and the environment, and violation of religious customs. Supporters, including individual companies, trade organisations, scientific professional societies, and academic groups, promote benefits such as enhanced crop yields, better nutritional content in food, less pesticide use, and greater agricultural efficiency. They want Congress to defend the U.S. competitive position in export trade of food biotechnology products. Calls for "right-to-know" labelling or other federal regulatory requirements, on the other hand, spark concerns about possibly impeding innovation and adding costs. This book examines and provides the latest information concerning the current issues in food safety and biotechnology as well as its affects on trade and economic issues.
Author: Perry Johnson-Green
Publisher: CRC Press
Published: 2018-10-03
Total Pages: 352
ISBN-13: 135198943X
DOWNLOAD EBOOKUniversities throughout the US and the rest of the world offer Food Biotechnology courses. However, until now, professors lacked a single, comprehensive text to present to their students. Introduction to Food Biotechnology describes, explains, and discusses biotechnology within the context of human nutrition, food production, and food processing. Written for undergraduate students in Food Science and Nutrition who do not have a background in molecular biology, it provides clear explanations of the broad range of topics that comprise the field of food biotechnology. Students will gain an understanding of the methods and rationales behind the genetic modification of plants and animals, as well as an appreciation of the associated risks to the environment and to public health. Introduction to Food Biotechnology examines cell culture, transgenic organisms, regulatory policy, safety issues, and consumer concerns. It covers microbial biotechnology in depth, emphasizing applications to the food industry and methods of large-scale cultivation of microbes and other cells. It also explores the potential of biotechnology to affect food security, risks, and other ethical problems. Biotechnology can be used as a tool within many disciplines, including food science, nutrition, dietetics, and agriculture. Using numerous examples, Introduction to Food Biotechnology lays a solid foundation in all areas of food biotechnology and provides a comprehensive review of the biological and chemical concepts that are important in each discipline. The book develops an understanding of the potential contributions of food biotechnology to the food industry, and towards improved food safety and public health.
Author: Kate Millar
Publisher: BRILL
Published: 2023-09-04
Total Pages: 445
ISBN-13: 9086866735
DOWNLOAD EBOOKIn an ever changing interconnected world, the agriculture and food system faces constant challenges in many forms, such as the impacts of climate change, uncertainty surrounding the use of novel technologies and the emergence of new zoonotic diseases. Alongside these challenges professionals working in the food system are faced with opportunities to improve food production and distribution. As decision-makers attempt to balance these threats and opportunities in order to secure more sustainable production systems, the key question that arises is: What do we envisage as the future for agriculture and food production? With numerous voices advocating different and sometimes conflicting approaches, ranging from organic farming to wider use of GMOs through in vitro meat production, this discussion of the future raises significant ethical questions. The contributions in this book bring together a diverse group of authors who explore a set of themes relating to the ethical dimensions of the agriculture and food futures, including the role of novel technologies, the potential issues raised by the use of biofuels, the ethics of future animal production systems, concepts of global food security, as well as chapters on food governance priorities and educational aspects. It is intended that this volume serves as an interesting collection and acts as a source of stimulation that will contribute to wider debate and reflection on the future of the agriculture and food system.
