ABSTRACT
Halal has traditionally been associated with food products offered to consumers, but the discussions are about developing a complete halal value chain: “from farm to fork”. We need to start raising consumer awareness of the need for greater integrity in halal food production by educating food science and nutrition students about halal food processing and production. Halal food is becoming a global reality and food technologists are generally not being taught in universities about the fundamentals of halal food production. Research and training is vital in the halal food industry and many aspects of halal food production requires innovation, including the development of new halal products by sensitively incorporating the religious and customary habits of Muslim consumers. Halal food production guidelines should only be developed by qualified persons. The qualifications of such persons should include the proper knowledge of Islamic principles and the ability to handle the complex and complicated technical issues.
