Knowing your halal food ingredients (adulteration and istihalah)

• Main Author: Jamaludin, Mohammad Aizat
• Format: Conference or Workshop Item
• Language: English; English
• Published: 2019
• Subjects: BP190.5 Islamization of Knowledge; Q128 Islam and Science; TP368 Food processing and manufacture; TX341 Nutrition. Foods and food supply; TX901 Hotels, clubs, restaurants, etc. Food service
• Online Access: http://irep.iium.edu.my/71577/1/Slide%20Presentation%20-%20IHTCDP%202019%20Edited%202.pdf; http://irep.iium.edu.my/71577/7/71577_Knowing%20your%20Halal%20food%20-%20tentative.pdf; http://irep.iium.edu.my/71577/; http://www.globalhalalsummit.my/ihtcdp/

1. Quran on Halalan Tayyiban 2. Principles of Halal due to Adulteration 3. Classification of Haram Materials in Quran 4. What is Adulteration? 5. Issues on Adulteration 6. Alternative Reference Sources in Determination of Halal and Haram 7. What is Istihalah? 8. Component in Istihalah 9. The School of Thought Regarding Istihalah Application of Istihalah in Alcohol and Gelatin Products Conclusion