This book encompasses all the key disciplinesnatural science, humanities, and social sciencefor Halal products and services in a single and compact form, with an emphasis on advanced science and technology. The topics are categorized into four parts: (1) Halal and its impact on society; (2) producing consumer goods and providing services; (3) scholarly contributions to the Halal consumer goods and services; (4) regulatory policies related to food safety and Halal. This book will be suitable for readers who are interested in understanding the Halal concepts in consumer products and services for educational, commercial, and regulatory purposes. The primary beneficiaries of this book would be academics, students and researchers of higher academic institutions regardless of their religious affiliations.

Addresses key topics in Halal products and services from the perspective of natural science, humanities and social science Presents Halal concepts in consumer products and services for educational, commercial and regulatory purposes Written by leading professionals from a diverse variety of fields

Autorentext

Professor Hasan is a Professor at the Institute for International Initiatives, the University of Osaka, Japan, where he has managed the International Certificate Program on Halal Science, Technology, and Innovation since 2020. He previously worked at Procter & Gamble Company as both an R&D Scientist and a manager. Professor Hasan holds a PhD in Biotechnology from Kyoto University, Japan and has nearly 100 publications, including several book chapters in Halal Science and patents. Currently serving as Vice-Chairman of the Japan Society for Halal Science and Technology (JAHAS), he has been one of the founding directors since 2018.

Dr Jawad Alzeer, a medicinal chemist with a PhD from ETH Zurich, has contributed to drug discovery at Roche and advanced research in gene therapy and cancer at the Universities of Michigan and Zurich. His deep understanding of entropy and energy inspired two groundbreaking healthcare models: Halalopathy and Lifestylopathy, integrating ethics, science, and lifestyle to promote sustainable well-being. A global advocate for ethical healthcare, he mentors future professionals as an Adjunct Professor at Palestine Polytechnic University and focuses his current research on lifestyle and Halal pharma in personalized medicine, shaping the future of responsible healthcare solutions.

Dr Fairuzeta Ja'afar is an Assistant Professor of Physical Chemistry at Universiti Brunei Darussalam. As Director of Studies under the Office of the Assistant Vice Chancellor (Education), she oversees academic matters across undergraduate and postgraduate programmes. Her research focuses on natural product and biomass utilization, teaching the Biodiversity and Bioresource lecture for the International Certificate Programme: Halal Science, Technology and Innovation at the University of Osaka. She earned her PhD in Chemistry, an MRes in Bioimaging Sciences, and a BSc in Chemistry from Imperial College London.

Dr Norkhairiah Hashim holds a Bachelor's degree in Syariah from Al-Azhar University, Cairo, and a Master's and PhD in Islamic Education from Universiti Brunei Darussalam. She is a Senior Assistant Professor in the Faculty of Halal Science and Sustainable Tourism at Universiti Islam Sultan Sharif Ali and has served as Director of the Halalan Thayyiban Research Centre since 2021. Her research interests include halal management, halal science, halal tourism, and maqasid syariah. She has delivered online lectures for the Osaka University International Certificate Programme and is a member of Brunei's Halal Standard Review Committee.

Professor Regenstein is a Professor Emeritus of Food Science and Head of the Cornell University Kosher and Halal Food Initiative (College of Agriculture and Life Sciences), an Adjunct Professor in Jewish Studies (Arts and Sciences) and an Adjunct Professor of Food Science at Kansas State University. He has received Institute of Food Technologists (IFT)'s Elizabeth Stier Humanitarian award, Bor-Luh International and Carl Feller's Career Service Awards (joint with Phi Tau Sigma [food science honorary society]). He is an IFT Fellow, a lifetime member of the Phi Tau Sigma and a Guest Fellow of New Zealand's Institute of Food Science and Technology. He is also a co-founding editor emeritus of Food Bioscience.

Professor Tamiya is a Professor at the Institute of Industrial Chemistry, the University of Osaka. Joining the Department of Applied Physics in 2007, he specializes in analytical science and nanobiotechnology and has taught in the International Certificate Program on Halal Science, Technology and Innovation since 2020. He earned his PhD degree in Engineering from the Tokyo Institute of Technology, became an associate professor at the University of Tokyo and a full professor at the Japan Advanced Institute of Science and Technology in 1992. Professor Tamiya is one of the founding directors of Japan Society for Halal Science and Technology (JAHAS) since 2018, and served as its Chairman from 2022 to 2025.

Inhalt

Part I: Halal and its Impact on Society.- Fundamentals of Islam and Obligations of Muslims.- Introduction to Halal, Haram and Tayyeb.- Dynamics of Sheriah (Islamic Law).- Professional and Organizational Endeavors of Muslims.- The Perception, Acceptance, and Importance of the Consumer (Both Muslim and non-Muslim) for Halal products and Services.- Benefits of the Halal Life-style.- Part II: Producing Consumer Goods and Providing Services.- Food and Beverage.- Pharmaceuticals.- Cosmetics.- Animal feed.- Service Industries.- Motivations, Driving Force, Economics and Markets for Halal Consumer Goods.- The Ingredients of Specific Interest to Meet Halal Needs.- Selective Breeding, Natural Hybridisation and Genetic Modification of Food.- Fermentation Technology.- Industrial Slaughtering of Halal Animals.- Part III: Scholarly Contributions to the Halal Consumer Goods and Services.- Academic Programs involving Halal.- The Role of the Physical and Biological Sciences in the Modern MuslimWorld.- Needs and Impacts of Halal Academic Programs.- Specific Methods to Determine the Presence or Absence of Materials of Concern.- Part IV: Regulatory Policies Related to Food Safety and Halal.- Hazard Analysis Critical Control Point (HACCP) and Food Industries.- Certification of Food Manufacturing and Processing Industries.- Global and Regional Food Authority.- Diversity of Halal Standards.- Concluding Remarks.