Course Details

• Credit: 3
• Semester: 2
• Prerequisite: none
  

Synopsis

This course introduces the basics of Islamic law related to halal food and food sources. The course also explains the methods of halal slaughter and halal food processing aspect. In addition, this course explains the standards related to halal products, halal management system, certification process, enforcement and related legislation. Current issues related to the misuse of the halal logo and halal food adulteration were also discussed.

Course Objective

This course is an introductory course designed to give students an understanding of various aspects relevant to Halal foods. Students will learn the basic concept of Halal and Haram, including processes involved in Halal food products, legislative procedures and standards.

Course Content

Lectures:
 ➤ Chapter 1: Introduction
 ➤ Chapter 2: The Basic Islamic Law Regarding Food
 ➤ Chapter 3: Halal Ingredeints for Foods and Beverages
 ➤ Chapter 4: Halal Food Production Practices
 ➤ Chapter 5: Halal Standards and Halal Quality System
 ➤ Chapter 6: Halal Certification
 ➤ Chapter 7: Halal Food Authentication

Course Learning Outcomes

Upon successful completion of this course, students should be able to:
1. Explain Shariah laws related to halal food, halal slaughter methods and aspects of halal food processing.
2. Explain the standards related to halal products, halal management system, certification process, enforcement and related legislation.