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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.

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

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 2021/2022

Food Ethics (LV0115-M1206) 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 2020/2021

Food Ethics (LV0115-10278) 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

LV0115 Food Ethics, 7.5 Credits

Livsmedelsetik

Syllabus approved

2018-11-26

Subjects

Animal science Food science

Education cycle

Master’s level

Modules

Title Credits Code
Lectures and seminars 5.00 1002
Individual written assignment 2.50 1003

Advanced study in the main field

Second cycle, only first-cycle courses as entry requirements(A1N)

Grading scale

5:Pass with Distinction, 4:Pass with Credit, 3:Pass, U:Fail The requirements for attaining different grades are described in the course assessment criteria which are contained in a supplement to the course syllabus. Current information on assessment criteria shall be made available at the start of the course.

Language

English

Prior 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.

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 the student fails a test, the examiner may give the student a supplementary assignment, provided this is possible and there is reason to do so.
  • If the student has been granted special educational support because of a disability, the examiner has the right to offer the student an adapted test, or provide an alternative assessment.
  • If changes are made to this course syllabus, or if the course is closed, SLU shall decide on transitional rules for examination of students admitted under this syllabus but 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 more information on this, please refer to the regulations for education at Bachelor's and Master's level.

Other information

  • The right to take part in teaching and/or supervision only applies to the course date to which the student has been admitted and registered on.
  • If there are special reasons, the student may take part in course components that require compulsory attendance at a later date. For more information on this, please refer to the regulations for education at Bachelor's and Master's level.

Responsible department

Department of Molecular Sciences
Cooperating departments:
Department of Animal Environment and Health

Further information

Determined by: Programnämnden för utbildning inom naturresurser och jordbruk (PN - NJ)

Grading criteria, Food ethics LV0015, Autumn 2021

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

Practice ethical discernment and reflection together with others through active participation in discussions throughout the course.

Handing in all assignments within the course time (except if due to sick leave or similar).

Fulfilling the criteria for grade 3 for the essay within a maximum of three versions commented by the teachers.

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.

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.

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 and explain the ethical relevance of solid science for formulating a well-founded ethical position.

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.

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.

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.

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.

1) Mandatory Literature - Food Ethics 2021
Comments: Here you will find the literature list for the course.

Course facts

The course is offered as an independent course: Yes The course is offered as a programme course: Agriculture Programme - Food Agriculture Programme - Food (270 hec) Sustainable Food Systems – Master´s Programme Tuition fee: Tuition fee only for non-EU/EEA/Switzerland citizens: 19027 SEK Cycle: Master’s level
Subject: Animal science Food science
Course code: LV0115 Application code: SLU-10206 Location: Independent courses Distance course: Yes Language: English Responsible department: Department of Molecular Sciences Pace: 100%