Certificate in Halal Science & Food Industry

Centre for Halal Awareness, Research, & Trainings(CHART) 
Food Technology and Safety Experts

20% OFF

USD 100 /80

15 Modules

107 Students

Description Course Content Instructors How It Works Enrollment FAQs
WHAT YOU WILL LEARN
  • They shall attain the knowledge and practical skills that will make them better-informed about Islamic perspectives and Fatawas on halal and haram food, medicine and cosmetics
  • They shall be able to describe the concept of halal & haram in Islam and explain with examples of halal food and non-halal food.
  • They would understand the sources of the laws & objectives of Islamic Shariah, describe principles of halal and haram in Islam and apply the knowledge in the halal industry.
  • They would explain and discuss non-halal issues related to food additives, chemicals, packaging, genetically modified food, unsafe and unhealthy food and other edibles
  • They would be able to describe examples of halal ingredients and non-halal ingredients that are used in the food industry
  • They would be able to distinguish the types of Najs and explain the fundamental customs, and cleansing during the processing, manufacturing, packaging and delivery of food and edibles
  • They would demonstrate the halal slaughtering concept precisely and discuss its pillars & requirements for application in food production
  • They shall be able to identify and distinguish the corrupt practices prevalent in the Halal food industry and explain the authentic and accepted Islamic rulings and Fatawa

SKILLS YOU WILL GAIN
  • Understanding of Halal Principles
  • Halal Certification Knowledge
  • Quality Control and Assurance
  • Ethical and Welfare Considerations
Description

This 6 Months Diploma course shall be an online course by Centre for Halal Awareness, Research, & Trainings under the umbrella Minhaj University Lahore aims to provide the Shariah scholars (students) with an in-depth understanding and knowledge about the requirements of Halal management system in industries which are Halal certified. Topics of learning include basic concepts of Halal and Food Safety and Halal standards, Introduction of Halal audits, fundamental principles food production, types of food unit operations (different food industries), issues related to food additives in food processing, Halal and Haram ingredients,

Halal slaughtering process, Halal and Haram medicines, Halal cosmetics and Halal certification. This course will enable scholars to engage with, and respond to the contemporary issues and challenges faced in the Halal Industry to fulfill the requirements of Muslim consumers—a guide for them to consume authentic Halal food and industries are Halal certified for trade.

This 6 Months Diploma course shall be an online course by Centre for Halal Awareness, Research, & Trainings under the umbrella Minhaj University Lahore aims to provide the Shariah scholars (students) with an in-depth understanding and knowledge about the requirements of Halal management system in industries which are Halal certified. Topics of learning include basic concepts of Halal and Food Safety and Halal standards, Introduction of Halal audits, fundamental principles food production, types of food unit operations (different food industries), issues related to food additives in food processing, Halal and Haram ingredients,

Learning Objectives
  • Comparatively it is observed that limited number of Shariah/Islamic scholars in Pakistan are concentrating in developing awareness and acquiring skills on the industrial requirements and knowledge. It is our prime objective that many Shariah scholars who are associated with us shall develop an in-depth understanding of Islamic rulings related to Halal and Haram food, Medicine and cosmetics in a contemporary context and understand Halal audits so that it is beneficial for their personal and professional growth.
  • Trained Shariah scholars to acquire opportunities for Shariah/Halal advisory in the food industry and those interested in the Islamic rulings on Halal food to apply the knowledge in their workplace.
  • Provide the practical Islamic guidelines focused on the modern issues such as E-Numbers, Gelatine, genetically modified foods (GMF), use of stunning in slaughtering, using Haram Medicine and Cosmetics, understanding Halal certification and audits.

 Discuss Islamic narratives on some of the challenging concepts of contemporary time such as Food safety and hygiene, animal welfare and quality of edible items.

 Provide a forum and interpersonal contact between Shariah Scholars (Ullema), professionals working in the food industry, research scholars and those engaged

Learning Outcomes
  • They shall attain the knowledge and practical skills that will make them better-informed about Islamic perspectives and Fatawas on halal and haram food, medicine and cosmetics.
  • They shall be able to describe the concept of halal & haram in Islam and explain with examples of halal food and non-halal food.
  • They would understand the sources of the laws & objectives of Islamic Shariah, describe principles of halal and haram in Islam and apply the knowledge in the halal industry.
  • They would explain and discuss non-halal issues related to food additives, chemicals, packaging, genetically modified food, unsafe and unhealthy food and other edibles.
  • They would be able to describe examples of halal ingredients and non-halal ingredients that are used in the food industry.
  • They would be able to distinguish the types of Najs and explain the fundamental customs, and cleansing during the processing, manufacturing, packaging and delivery of food and edibles.
  • They would demonstrate the halal slaughtering concept precisely and discuss its pillars & requirements for application in food production.
  • They shall be able to identify and distinguish the corrupt practices prevalent in the Halal food industry and explain the authentic and accepted Islamic rulings and Fatawa.
  • They shall understand the Halal Food Chain and the quality system of food processing and production
  • They shall learn the various methods of tractability and authentication of halal and haram materials used in the food processing industry.
  • They shall understand Halal requirements in the international trade, by laws and Standards which are followed during Halal audits, and they could explain Halal audits requirements.
  • They could offer their services to Halal certification bodies, industries, government organizations for development of Halal.
Weekly Lectures Plan

Weeks/ Lectures

Topics of Lecture

Week 1:

Lecture 1 & 2

Concept of Halal and Tayab

  • Terminology of Halal and Haram
  • Terminologies used in PS3733

Week 2:

Lecture 3 & 4

Halal Slaughtering Process.

  • Slaughtering process in PS3733.
  • Stunning Process

Week 3:

Lecture 5& 6

Introduction of Different Food Unit Operations.

  • Basics of food chemistry in terms of Carbohydrates, Protein and Fats.
  •  Additives in Food Processing

Week 4:

Lecture 7 & 8

Halal and Haram incidents in food processing

  • The concept of food Microbiology

Week 5:

Lecture 9 & 10

Genetically modified  food

  • Introduction of food safety principles and GMP (Good Manufacturing Practices)

Week 6:

Lecture 11 & 12

Islamic Guidelines for Food industry

  • Islamic Guidelines for Food consumers

Week 7:

Lecture 13 & 14

Halal Standard PS3733

  • Halal market and food demand Globally and locally

Week 8:

Lecture 15 & 16

Introduction of Halal certification and Halal Audits

  • Develop an internal Halal audit System

Week 9:

Lecture 17 & 18

Halal Quality Management System

  • Introduction the Halal System of Pakistan

Week 10:

Lecture 19 & 20

Introduction of Islamic Economics and Halal economy

  • Important Halal Statistics

Week 11:

Lecture 21 & 22

Introduction of food packaging

  • Halal Packaging and labeling

Week 12:

Lecture 23 & 24

Halal and Haram Medicines

  • PS: 5442:2019 Pakistan Standard-General Requirements for Halal Health Care Products

Week 13:

Lecture 25 & 26

Halal and Haram Cosmetics

  • PS: 5319: 2014 Pakistan Standard for General Guidelines for Halal Cosmetics and Personal Care Products

Week 14:

Lecture 27 & 28

Halal Tourism

  • OIC/SMIIC 9:2019, Halal Tourism Services – General Requirements"

Week 15:

Lecture 29 & 30

Halal and Haram Fashion

  •  Halal Certification Implementation Strategies for Fashion Product

Week 16:

Lecture 31 & 32

Discussions and Case Study

 
How the Specialization Works

1. Course Enrollment

  • Online Registration: Students can visit the dodl.mul.edu.pk website to browse available courses and enroll in the Halal Science & Food Industry course.

  • Payment and Fee Submission: The website facilitates online payment for course fees, enabling seamless enrollment.

2. Access to Course Materials

  • User Login: Enrolled students log in to their accounts on the dodl.mul.edu.pk website using their credentials.

  • Course Dashboard: Upon login, students access their course dashboard, where they can view course materials, announcements, and upcoming assignments.

  • Downloadable Resources: Course materials such as lecture slides, readings, and supplementary resources are available for download or viewing directly on the platform.

3. Interactive Learning Components

  • Video Lectures: Recorded video lectures are hosted on the website, allowing students to watch them at their convenience.

  • Live Webinars: Scheduled live webinars and interactive sessions are conducted through the website's virtual classroom feature, where students can participate in real-time discussions and ask questions.

4. Assignments and Assessments

  • Submission Portal: Students submit assignments and assessments through the designated portal on the website.

  • Grading and Feedback: Instructors provide feedback and grades for assignments, which students can view on the platform.

5. Discussion Forums and Support

  • Discussion Boards: Dedicated discussion forums or chat features enable student interaction and collaboration.

  • Student Support: The website provides access to support services, including technical assistance and academic guidance.

6. Certification and Completion

  • Progress Tracking: Students can track their progress, grades, and completion status through their user profiles on the website.

  • Certificate Generation: Upon successful completion of the course, students can download or request certificates through the platform.

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Sajid Mahmood Alazhari

Lecturer

Centre for Halal Awareness, Research, & Trainings(CHART)

3 Courses

Module 1 - Concept of Halal and Tayab

  • Topic 1: Concept of Halal and Tayab

    Video

  • Topic 2: Terminology of Halal and Haram

    Video

  • Topic 3: Terminologies used in PS3733

    Video

  • Quiz-1

    Quiz

  • Quiz-2

    Quiz

Module 2 - Halal Slaughtering Process.

  • Topic 1: Halal Slaughtering Process

    Video

  • Topic 2: Halal Slaughtering Process in PS3733

    Video

  • Topic 3: Halal Slaughtering Rules

    Video

  • Topic 4: Halal Slaughtering procedures

    Video

  • Topic 5: Health inspection of Carcass

    Video

Module 3 - Introduction of Different Food Unit Operations.

  • Topic 1: Introduction of Different Food Unit Operations.

    Video

  • Topic 2: Meat Food Chain

    Video

  • Topic 3: Abnormalities which are chcked

    Video

  • Topic 4: Dhabihah Rules

    Video

  • Topic 5: Good Agricutural Practices Farm Level

    Video

Module 4 - Halal and Haram incidents in food processing

  • Topic 1: Halal and Haram Ingredients in Food Processing

    Video

  • Topic 2: Food Ingredients Source

    Video

  • Topic 3: Halal Ingredients-II

    Video

  • Topic 4: Halal Ingredients Sourece-ii

    Video

  • Topic 5: Mashbooh Ingredients

    Video

  • Topic 6: E-Codes

    Video

Module 5 - Genetically Modified Food

  • Topic 1: Genetically Modified Food

    Video

Module 6 - Islamic Guidelines for Food industry

  • Topic 1: Islamic Guidelines for Food industry

    Video

  • Topic 2: Thermal Processing Method

    Video

  • Topic 3: Non Thermal Food Processing

    Video

  • Topic 4: Food Ingredient Source

    Video

  • Topic 5: Questionable and Madhoob Ingreadients

    Video

  • Topic 6: Halal Food Processing

    Video

Module 7 - Halal Standard PS3733

  • Topic 1: Halal Standard PS3733

    Video

Module 8 - Introduction of Halal certification and Halal Audits

  • Topic 1: Introduction of Halal certification and Halal Audits

    Video

Module 9 - Halal Quality Management System

  • Topic 1: Halal Quality Management System of Pakistan Quality infrastructure

    Video

  • Topic 2: Halal Assurance Management System

    Video

  • Topic 3: Process of Halla Production

    Video

Module 10 - Introduction of Islamic Economics and Halal economy

  • Topic 1: Introduction of Islamic Economics and Halal economy

    Video

Module 11 - Introduction of food packaging

  • Topic 1: Introduction of food packaging

    Video

Module 12 - Halal and Haram Medicines

  • Topic 1: Halal and Haram Medicines PS 5442-2019

    Video

  • Topic 2: Terms and Definations

    Video

  • Topic 3: Halal Health Care Product

    Video

  • Topic 4: Traditional Medicine

    Video

  • Topic 5: Starting Materials

    Video

  • Topic 6: Requirements

    Video

  • Topic 7: Halal Health Care Requirements

    Video

Module 13 - Halal and Haram Cosmetics

  • Topic 1: General Guidline for Halal Cosmetics

    Video

  • Topic 2: Pakistan Standard Specification for General Guidlines for Halal Cosmetics

    Video

  • Topic 3: Conditions for Halal Cosmetics

    Video

  • Topic 4: Requirement

    Video

Module 14 - Halal Tourism

  • Topic 1: Halal Tourism

    Video

Module 15 - Halal and Haram Fashion

  • Topic 1: Halal and Haram Fashion

    Video

  • Topic 2: History of Fashion

    Video

  • Topic 3: The characteristics of Islamic clothing

    Video

  • Topic 4: The characteristics of clothing

    Video

  • Topic 5: The characteristics of Halal and Haram clothing

    Video

  • Topic 6: Fundamentals of Halal Cosmetics

    Video

  • Topic 7: Fundamentals for Halal and Haram Cosmetics

    Video

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  • Holistic Learning Path
  • Practice Tracker for Skill Building
  • Shareable Certificates
  • Self-Paced Learning Option
  • Course Videos & Readings
  • Practice Quizzes
  • Graded Assignments with Peer Feedback
  • Graded Quizzes with Feedback
  • Graded Assignments
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This Course Includes

  • Duration: 45 Hours
  • Modules: 15
  • Fee Status: Paid
  • 100% Online Course
  • Shareable Certificate
  • Flexible Schedule
  • Level: Beginner
  • Language: English,Urdu