Ethics and Food Scientists: Duties, Issues and Dilemmas

Abstract

Abstract Food scientists, as food industry professionals employed by the diversity of food businesses that collectively define food systems, possess moral agency. They have the potential to act for the moral good or the moral evil and should always advocate for the moral good. Codes of professional conduct for the profession of food scientist published by professional bodies representing food scientists and food technologists (henceforth referred to exclusively as food scientists) express standards of behaviour and aspects of ethical conduct required of those who follow such careers. By their advisory nature, the codes are understandably restricted in scope. Moral issues may originate within food businesses or arise externally due to other factors (e.g. government policy making). Codes of professional conduct cannot be expected to encompass concepts in moral philosophy or explain methods of assessing and dealing with moral issues. The purpose of this case study is to invite students to explore concepts in moral philosophy and discuss ways in which they relate to the moral obligations of food scientists. It outlines methods in applied ethics of value to analysing and resolving moral issues encountered within food systems and the food industry. Information © The Author 2023