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.
Information from the course leader
Dear students,
most welcome to the Food ethics course at SLU tomorrow!
The course site in Canvas is now open, please log in to get an overview, and the link to the lecture tomorrow afternoon (1-3 pm).
There - and here in SLU course - you will find the schedule (slightly revised) and information about course structure, but hope you've seen it already, ordered the course books and organised all practicalities with registration and SLU-student account.
Look forward to meeting you tomorrow and during this month of an intensive course :-)!
Helena Röcklinsberg, Per Sandin and Svea Jörgensen
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Hi food ethics-students!
Food ethics is an important theme in today's society, and it is a pleasure to note the course is full, and also has a waiting list.
For some reason it is not classified as 'distance course' on the course page, but the course is held entirely online with meetings in real time (IRT). We will meet for lectures, seminars and you will also hold small-group discussions at fixed points of time according to schedule (please see prel. version on this site).
Please also note that since it is a full time course, one need to count on spending about 40 hrs per week with reading, IRT-meetings and writing.
Looking forwars to meeting you all!
Best,
Helena Röcklinsberg,
Associate professor in ethics
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CANVAS ROOM OPENING SOON!
Please note: The Canvas room for this course will open tonight (29th oct 2021). When this is done, the course will be visible amongst your available courses as you log in to Canvas. If it does not show up or you have other struggles concerning the canvas room, please email canvas@slu.se.
Sincelerly,
Svea Jörgensen
Course Assistant
Course evaluation
The course evaluation is now closed
LV0115-10206 - 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 2024/2025
2024-10-02 - 2024-10-31
Academic year 2023/2024
2023-09-28 - 2023-10-30
Academic year 2022/2023
2022-09-29 - 2022-10-31
Academic year 2020/2021
2020-09-30 - 2020-11-01
Academic year 2020/2021
2020-09-30 - 2020-11-01
Academic year 2020/2021
2020-09-30 - 2020-11-01
Academic year 2019/2020
2019-10-02 - 2019-10-31
Academic year 2019/2020
2019-10-02 - 2019-10-31
Academic year 2019/2020
2019-10-02 - 2019-10-31
Syllabus and other information
Syllabus
LV0115 Food Ethics, 7.5 Credits
LivmedelsetikSubjects
Food Science Animal ScienceEducation cycle
Master’s levelModules
| Title | Credits | Code |
|---|---|---|
| Lectures and seminars | 5.0 | 0102 |
| Individual written assignment | 2.5 | 0103 |
Advanced study in the main field
Second cycle, has only first-cycle course/s as entry requirementsMaster’s level (A1N)
Grading scale
The grade requirements within the course grading system are set out in specific criteria. These criteria must be available by the course start at the latest.
Language
EnglishPrior knowledge
Knowledge equivalent to 120 credits on basic level.Objectives
The aim of the course is that students, independent of previous competence, improve their ethical skills, both in a general sense and in relation to food issues. After completion of the course, the student shall be able to identify ethical issues in the food chain, to reflect upon them from different perspectives, and to show acquaintance with how to use standard normative ethical theories in ethical analysis of the food chain. Further, the aim of the course is to create opportunities for practicing ethical argumentation and deliberation with peers, both verbally and while producing shorter texts, in order to be able to argue for a certain position in accordance with basic argumentations rules such as consistency, coherence and relevance.
After completion of the course the student should be able to:
Identify ethical issues in the food chain, including those related to e.g. food security, food safety, feed efficiency, biotechnology, sustainable development, food from animal origin.
Describe some standpoints from the history of food ethics.
Describe and use a number of normative ethical theories (e.g. utilitarianism, deontology, virtue ethics, and contractarianism) on issues within food production, distribution and consumption.
Reflect on the role of social context, culture, religion and ethical norms in decisions regarding food.
Explain and reflect on the interaction between ethics and science in relation to food issues.
Formulate an ethical standpoint on a concrete problem of food ethics, discuss it through a pro and contra analysis and argue for it.
Content
The content of the course is structured along the food chain – from production and distribution to consumption and waste. Ethically relevant aspects occurring along the food chain will be elaborated by use of the most common normative ethical theories to highlight ethical challenges and value clashes as for example between animal welfare and climate friendly production, or between biodiversity and economic efficiency, or consumer versus citizen interests. Students will further be asked to read food ethics literature to get a grip of the theoretical standpoints in order to learn detecting relevant ethical aspects and understand pro and contra arguments for different positions. Hence, ethical discernment is in focus, and students will practice ethical argumentation though active listening to one another’s opinions, formulate relevant questions and strive for a coherent line of argumentation in a certain issue. The structure of the course: Web lectures will be held to present the normative ethical theories and argumentation analysis. During on-line IRT-seminars on core themes in food ethics, some of which are chosen by the students, will be presented and discussed. These will be mandatory seminars for discussion of the different themes mentioned above, where active participation is required.
Grading form
The grade requirements within the course grading system are set out in specific criteria. These criteria must be available by the course start at the latest.Formats and requirements for examination
Active participation in seminars. Short written assignments. Essay questions to be responded to within a certain time frame and limited number of words, distributed at end of course.
- If a student has failed an examination, the examiner has the right to issue supplementary assignments. This applies if it is possible and there are grounds to do so.
- The examiner can provide an adapted assessment to students entitled to study support for students with disabilities following a decision by the university. Examiners may also issue an adapted examination or provide an alternative way for the students to take the exam.
- If this syllabus is withdrawn, SLU may introduce transitional provisions for examining students admitted based on this syllabus and who have not yet passed the course.
- For the examination of a degree project (independent project), the examiner may also allow the student to add supplemental information after the deadline for submission. Read more in the Education Planning and Administration Handbook.
Other information
The right to participate in teaching and/or supervision only applies for the course instance the student was admitted to and registered on.
If there are special reasons, students are entitled to participate in components with compulsory attendance when the course is given again. Read more in the Education Planning and Administration Handbook.
Responsible department
Department of Molecular Sciences
Cooperating departments:
Grading criteria
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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. |
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3 = Learning outcome |
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5 |
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Description |
Practice ethical discernment and reflection together with others through active participation in discussions throughout the course. |
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Handing in all assignments within the course time (except if due to sick leave or similar). |
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Fulfilling the criteria for grade 3 for the essay within a maximum of three versions commented by the teachers. |
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Describe the core ethical message of scientific papers and books in the course literature in a correct way. |
Describe the core ethical message of scientific papers and books in the course literature in a correct way, and show how the ideas and issues relate to each other. |
Describe the core ethical message of scientific papers and books in the course literature in a correct way, show how the ideas and issues relate to each other, and critically reflect on the content from an ethical perspective. |
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Identify ethical issues in the food chain, including those related to food security, food safety, sustainable development, water supply, and food from animal origin.
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Discern and relate some of the most relevant ethical issues in the food chain to each other.
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Discern, critically explore and relate some of the most relevant ethical issues in the food chain to each other.
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Show good acquaintance with the difference between scientific facts and ethical issues, and apply to issues in food ethics.
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Identify examples of the ethical relevance of solid science and explain the ethical relevance of solid science for formulating a well-founded ethical position.
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Identify examples of the ethical relevance of solid science through a critical elaboration of the course literature while arguing for a certain well-founded ethical position. |
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Describe in outline some central ethical theories and show how they can be applied on food issues. |
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 issues.
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Critically elaborate in a nuanced and relating way on central ethical theories leading to a well-founded evaluation of an ethical issue regarding food issues. |
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Formulate (in writing) an ethical standpoint and argue for it in a concrete problem of food ethics.
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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. |
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Litterature list
- Mandatory Literature - Food Ethics 2021 [Mandatory Literature - Food Ethics 2021] (https://slunik.slu.se/kursfiler/LV0115/10206.2122/List_of_mandatory_literature_2021.pdf) Kommentar: Here you will find the literature list for the course.