Beyond Halal

Exploring Dietary Preferences, Novel Ingredients and Techniques
Erscheinungsjahr 2026
ISBN: 978-0-443-30058-5
Verlag: Elsevier Science

Buch, Englisch, 325 Seiten, Format (B × H): 152 mm x 229 mm

In a world where dietary choices, sustainability and supply chain transparency are becoming increasingly intertwined, Beyond Halal: Exploring Dietary Preferences, Novel Ingredients and Techniques sheds light on the ethical and dietary considerations and challenges that arise in the context of Halal food practices. Written by leading experts of Halal food studies in their respective fields, Beyond Halal: Exploring Dietary Preferences, Novel Ingredients and Techniques not only addresses aspects of sourcing, production, distribution, and certification, but also examines the applications of nanomaterials in ethical and sustainable food production, and explores the use of sustainable aquaculture practices to meet dietary preferences of Halal consumers. The book takes a deep dive into the intersection of molecular gastronomy and health in the context of ethical food production, discusses plant-based innovation in Halal cuisine and examines consumer behavior and preferences in relation to Halal practices. It also discusses the application of blockchain technology in enhancing transparency and integrity in the halal supply chain, while focusing on the impact of consumer choices and ethical considerations.

Autoren/Hrsg.

Elgharbawy, Amal A

Sani, Muhamad Shirwan Abdullah

Amid, Azura Bt

Salleh, Hamzah Mohd

Kusnandar, Feri

Fachgebiete

• Rechtswissenschaften Öffentliches Recht Verwaltungsrecht Verwaltungspraxis
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Part 1: Introduction to Halal Food Production

1. Understanding Halal Food Preferences

Part 2: The Halal Food Supply Chain

2. The Halal Food Supply Chain

Part 3: Ethical Principles in Halal Food Production

3. Shariah Principles in Ethical Food Production
4. Ethical Considerations in Halal Industrial Parks

Part 4: Novel Ingredients and Techniques

5. Innovative Food Colorants in Halal Food Production
6. The Black Soldier Fly: A Sustainable Source of Food
7. Harnessing the Potential of Nanomaterials in Halal Food
8. Utilizing Papaya Seed Extract as a Natural Food Preservative
9. Sustainable Aquaculture in Halal Food Production

Part 5: Consumerism and Preferences

10. Thematic Exegesis on Halal Consumerism
11. The Role of Molecular Gastronomy in Ethical Food Production
12. Plant-Based Innovations in Halal Cuisine* (NEW based on reviews)

Part 6: Ensuring Integrity

13. Strategies for Enhancing Halal Integrity
14. Authentication of Skin Gelatine Sources
15. Blockchain Technology and Halal Supply Chain Transparency

Part 7: Case Studies

16. Beefing Up the Halal Meat Industry in Jombang, Indonesia
17. Halal Certification and Global Market Access

Über Autor(innen)

Sani, Muhamad Shirwan Abdullah
Muhamad Shirwan Abdullah Sani is a chemist with a PhD in Halal Products Science from Universiti Putra Malaysia. He has a wealth of knowledge and experience in halal products science and worked as a registered chemist for the Department of Chemistry for the Ministry of Science, Technology, and Innovation. He has also served as an expert witness in environmental enforcement cases and has experience in method development for oil spill analysis. He is a skilled trainer and consultant in halal assurance systems, in addition to his professional experience. He is certified by the Department of Islamic Development Malaysia (JAKIM) and the Human Resource Development Fund (HRDF), and he has worked as a halal-related trainer and auditor in Japan, South Korea, Taiwan, and Pakistan.

Salleh, Hamzah Mohd
Dr. Mohd Salleh is currently a professor at the Halalan Thayyiban Research Centre, Sultan Sharif Ali Islamic University. His current research interests include enzymology; utilization of agro-industry residues; halal industry science (microcarriers, ingredients with natural deep eutectic solvents; plant natural products); and teaching & learning of natural science from the Qur'anic worldview.

Kusnandar, Feri
Dr. Kusnandar's interest include Physicochemical modifications of food carbohydrates, food product development based on local carbohydrate sources, thermal processing evaluation of foods, shelf-life determination of processed foods. He also currently teaches courses on Food Innovation, Food Regulation, and Food Legislation and Law at the Department of Food Science and Technology at IPB University.

Elgharbawy, Amal A
Amal A. M. Elgharbawy is an Assistant Professor at the International Institute for Halal Research and Training (INHART). She obtained her PhD in Engineering from the International Islamic University Malaysia (IIUM) in 2018, and her Master's in Biotechnology Engineering in 2013. She obtained her B.Sc. (Hons.) from King Abdul Aziz University, Saudi Arabia, and was awarded First Honor and Excellence Award, and worked as chemistry and biology teacher for two years. Dr. Amal started her research career as Research Associate (2017-2018) at University of Malaya and joined INHART as a research fellow (2018-2020). Her research interests are in the areas of (1) Ionic Liquids and Deep Eutectic Solvents and their applications in Halal Industry, (2) Enzymology, (3) Fermentation Technology and (4) Nanomaterials.

Amid, Azura Bt
Dr Azura Amid is a Professor and the Deputy Dean Responsible Research, Publication, and Innovation at the International Institute for Halal Research and Training (INHART). Prof Ts. She has previously served the Department of Biotechnology Engineering, Kulliyyah of Engineering, IIUM since April 2001, and transferred to INHART in 2018. She has more than 18 years of teaching experiences in the area of cell and molecular biology, genetic engineering, genomics and functional genomics, research methodology, protein and bioprocess engineering, integrated and sustainable agriculture, and halal science and toyyib lifestyle. Dr Azura is active in research's product innovation, and commercialized few research IPs. Among her commercialized IPs are recombinant bromelain and bromelain cream cheese.