Syllabus for Food Ethics
- 7.5 credits
- Course code: 5FP114
- Education cycle: First cycle
Main field(s) of study and in-depth level:
Practical Philosophy G2F
Explanation of codes
The code indicates the education cycle and in-depth level of the course in relation to other courses within the same main field of study according to the requirements for general degrees:
- G1N: has only upper-secondary level entry requirements
- G1F: has less than 60 credits in first-cycle course/s as entry requirements
- G1E: contains specially designed degree project for Higher Education Diploma
- G2F: has at least 60 credits in first-cycle course/s as entry requirements
- G2E: has at least 60 credits in first-cycle course/s as entry requirements, contains degree project for Bachelor of Arts/Bachelor of Science
- GXX: in-depth level of the course cannot be classified
- A1N: has only first-cycle course/s as entry requirements
- A1F: has second-cycle course/s as entry requirements
- A1E: contains degree project for Master of Arts/Master of Science (60 credits)
- A2E: contains degree project for Master of Arts/Master of Science (120 credits)
- AXX: in-depth level of the course cannot be classified
- Grading system: Fail (U), Pass (G), Pass with distinction (VG)
- Established: 2022-08-30
- Established by: The Department Board
- Applies from: Spring 2023
60 credits in Practical Philosophy or in Theoretical Philosophy
- Responsible department: Department of Philosophy
Decisions and guidelines
The course may run jointly with the course 5FP113 at advanced level. The course requirements are higher on students at advanced level than on C level students.
Upon successful completion of the course, students should:
- have a broad familiarity with ethical issues concerning the production, consumption, and regulation of food
- have a basic knowledge of empirical facts relevant to those ethical issues
- be able to analyse different kinds of ethical problems concerning the production, consumption, and regulation of food using theoretical tools and relevant empirical facts
- have an improved ability to express arguments about ethical concerns in speaking and in writing.
This course looks at ethical issues in the production, consumption, and regulations of food, which may include questions such as whether it is permissible to eat animals, what kind of regulations should be applied to advertising food products, the impact of food production on workers and on the environment, and the role of food in global inequality.
Teaching will be conducted through a mix of lecture and discussion, supported by course materials including relevant philosophical and empirical articles. Students will be expected to participate actively in discussions, including through group work and presentations.
A take-home examination of 3000 words.
If there are special reasons for doing so, an examiner may make an exception from the method of assessment indicated and allow a student to be assessed by another method. An example of special reasons might be a certificate regarding special pedagogical support from the University's disability coordinator.
The reading list is missing. For further information, please contact the responsible department.