The importance of halal food and its legality in both Islamic and non-Islamic communities around the world.- Dilemma and Concepts of Halal-Safe Food.- Metrology's Importance and Application in the Halal Food Assurance System.- Concept and Significance of the Halal Traceability System.- Kosher and halal food dissimilarities and challenges in accessing international markets.-
One Health- new approach towards halal food safety.- Laboratory Methods for authenticating conformity of Halal Foods.- Models for risk analysis applicable to Halal food products.- Halal and kosher slaughter procedures in livestock and poultry.- The origins, usage, and production methods of halal and kosher gelatin.- Fraud on Halal food: principles, quality challenges, and safety concerns.- Standards and their application to the production, manufacture, and storage of halal food.- Fermentation techniques used to enhance the quality of halal food products.- Principles and techniques of sensory evaluation for assessing the quality of halal foods.- Good practices: Conception and implementation through the Halal food supply chain.- Contamination of Halal Beef Carcasses by Bacteria Grow or Survive During Cold Storage.- Inherent and extrinsic factors related to the shelf life of halal food stuff.- Impact of fluctuating storage temperatures on the sensory and microbiological quality of halal beef products.- Food additives and their applications in the production of halal and kosher foods.-
The origin of enzymes and their applications in the production of specific halal products.- Pesticides Maximum Residues Levels (MRLs) in Halal Food.- The prevalence of microorganisms and their impact on the wholesomeness of particular Nile fish and fish products.- Significant risk of Shiga toxin-producing
E. coli in certain halal foods.- Antimicrobial resistance: Challenges and Incidence in Various Halal Food Products.- Manufacturing Procedures for Controlling Harmful Microorganisms in Halal Chicken Meat Products.- Effects of heavy metal contamination on the safety of halal foodstuffs.- The incidence of aflatoxin in feedstuff and foodstuff and its significances on the wholsomnness of halal food.- Non-alcoholic drink safety and halal certification.- Production of Halal Meat Using HACCP System: Idea and Implementation.
