Philosophy and Ethics of Food Science and Technology

Every year in January and February VLAG organises 'Philosophy and Ethics of Food Science and Technology' course. This initiative is based on the recommendation of the Royal Netherlands Academy of Arts and Sciences, VLAG scientists, and PhD candidates. This series of six Thursday afternoon sessions will include hands-on dealings with ethical, philosophical, and societal issues surrounding science. The discussion with the guest scientists from various VLAG disciplines is based upon relevant actual cases from the realm of food technology, biotechnology, nutrition and health.

The goal of this discussion series is to spark educated discussions on various facets of science and about the responsibilities of being a scientist.

Over the years this course has been developed in collaboartion with the following ethicists/philosophers: Prof. Frans Brom, Prof. Bart Gremmen, Prof. Michiel Korthals, Prof. Marcel Verweij, and Prof. Cor Van Der Weele.

The sessions take place on Thursday afternoons from 14:30 till 17:30 hrs.

Course outline (subject to minor changes)

  • Session 1: Introduction - Exploring participants ideals, ambitions, and dilemmas
  • Session 2: Knowledge and ignorance - Basics of science
  • Session 3: Science for a healthy society
  • Session 4: Food and Nutrition science in public and private context   
  • Session 5: Food technology and transition - The case of animal protein
  • Session 6: Research integrity

Registration

Registration is based on the ‘first come, first serve’ principle. The maximum number of participants is 20.
This course is organised under the wing of Wageningen Graduate Schools and will be open to PhD candidates from other graduate schools as well.

Course valorisation: 1.5 ECTS credit points.

Please register by clicking on 'apply' on the course page.

For questions send an email to Mrs. Vesna Pršić (Vesna.Prsic@wur.nl).