The contribution of science and technology in determining the permissibility (halalness) of food products

• Main Authors: Ahmad Fadzillah, Nurrulhidayah, Che Man, Yaakob, Jamaludin, Mohammad Aizat, Ab. Rahman, Suhaimi
• Format: Article
• Language: English
• Published: IIUM Press 2012
• Subjects: BP Islam. Bahaism. Theosophy, etc; BP134.S3 Quran and Science; TX341 Nutrition. Foods and food supply
• Online Access: http://irep.iium.edu.my/71296/1/The%20contribution%20of%20science%20and%20technology%20in%20determining%20the%20permissibility%20%28halalness%29%20of%20food%20products.pdf; http://irep.iium.edu.my/71296/; https://journals.iium.edu.my/revival/index.php/revival/article/view/57/47

Science and technology have always played an important role in the food industry, in ensuring that society’s need for safe and good quality food is met in a sustainable way. In recent decades, advances in automated food preparation and packaging technologies have made the...