FST4001

Halal Foods

Assoc. Prof. Dr. Noranizan Mohd Adzahan (Nora)

Department of Food Technology

Faculty of Food Science and Technology
 Course info

Semester : Semester I (2022/2023)

Course : Halal Food
Course Code : FST4001
Credit Hour : 2 (2+0)
Lecture hours : Wednesday (2-4pm, BSCL2)
 Course synopsis

This course covers the concept of halal and haram in Islam,

sources of halal and haram food, slaughtering methods, halal
food processing concept from farm to plate, halal food
ingredients and additives.
The course also cover regulations and legislation related to halal
food, analysis, halal standards, halal certification and logo,
relationship between halal and quality systems and halal
products incentives.
Current issues in global halal food industries and market will also
be discussed.
 Course assessment

ACTIVITY PERCENTAGE
Test 1 20
Quiz 15
Case study (FILA and presentation) 15
Assignment (Infographic) 10
Final exam 40
TOTAL 100
 Learning outcome
No Course outcome PO1 PO3 PO6 PO7
1. Apply halal and haram principles in food
manufacturing and halal authentication (C3) 20% - Test
10% - final
exam
2. Evaluate processing practices to produce halal 15% - Quiz 5% - case
food. (C6, P2) 30% - final study effort
exam

3. Instil values and concept of halal and haram food

in daily practices. (A4, EM) 10% -
infographic

4. Prepare case study report (CTPS, LL) 10% - case

study
content

Domain:
Cognitive: _75__% (min 60%, max 80%). Psychomotor : _5__% (min 5%, max 40%). Affective: _10_% (min 5%, max 40%)
 FST 4001 activities
Week Topic & activity Remarks
1 Introduction to the concept of halal and haram
2 Sources of halal food and beverages based on Shariah law
3 Slaughter process
4 Concept of halal food processing from farm to plate
5 Concept of halal food processing from farm to plate (continued) Test
6 Ingredients and additives
7 Ingredients and additives Quiz:
8 Regulations and enforcement
3% x 5 sessions
9 Analysis of halal foods
10 Quality systems 5% x 3 sessions
11 Halal certification and logo
12 Government incentives in promoting halal food products
13 Halal food industry and market Case study presentation
14 Halal food industry and market (continued) Infographic presentation
Activity and assessment
Week Activity Remarks
5 Test (20%) Individual
10 Quiz (15%) Individual
7 & 14 Assignment (10%) Group
7 & 13 Case study (5+ 10%) Group
>14 Final exam (40%) Individual

Assignment & Case study

Grouping:
• Assignment (Infographic)
5-6 students per team – form your own team and
• Case study (FILA + presentation) send the list of members to your class rep
Assignment and case study

Briefing and details

Case study (FILA Table) – week 7 Case study (report) – week 13
• A teaser (problem) will be provided • In the form of presentation
• Group to complete FILA table • Present solution/suggestion based on
• Submit FILA table in PutraBlast action plan
• Do not present FILA Table
• Submit slides in PutraBlast
Week 7-12
ü Realization of action
plan

ü Findings of action
plan

To realize the action plan, conduct enough interview, research or survey. Plan well, make appointments early. Week 13
Findings are info gathered from the action taken. Use the info to solve the problem.
Solution to problem
Infographic (10%)
Purpose: to assist Halal trainers
• Find a topic
• Study the relevant procedures
• Produce infographic
• Present
Week 14
Presentation

Sources
Slaughter
Analysis
HAS
Certification
Other
 Summary of tasks

Assignment Case study

Research on topic Teaser

Presentation Infographic FILA – effort (5%)

Presentation (10%)

Padlet
 Teasers

Teaser 1: Teaser 2:
Food delivery services and Halal food Halal apps are very common for
integrity. Transparency is lacking and consumers. No app is perfect and
information is not sufficient. there are many with flaws. Consumers
use apps to guide them in purchasing,
law enforcers need apps to enforce
regulations related to Halal
products. Learn from existing apps
for consumers. Propose an app that is
suitable for enforcers. Focus on
ridding the flaws and enhancing
critical features.
 Teasers
Teaser 3:
Fifteen adults, thirty minutes and several
dozen spectators. Tools used are high
speed water jet or intercrossing ropes.
All those are needed to fall a cattle.
Where is animal welfare in this scenario?
Is this considered as normal practice
based on the Halalan Thoyyiban principles?
Teaser 4:
A Kuala Lumpur hotel has designated a
"non-halal lift" as it is used to carry
non-halal goods and perishable items.The
hotel said that this is part of the
requirement set by the authorities to
ensure they receive halal certification
for the hotel’s back-of-house operations,
such as the service lift.
 Note

To start the group activity early in the semester

Plan well and execute accordingly
Divide tasks among members (to state in presentation)
Make appropriate appointments for interview, etc
 Housekeeping

• Class rep
• Lecture notes and mystery slides
• Take notes ant photos
• ATTENDANCE (80%)
• Official absence proof
• Grouping