Kosher and Halal Food Regulations

Catalog description

This course is an introduction to the origin and application of Jewish and Muslim dietary laws and their application in commercial food production and processing with some coverage of home practices. Hebrew, Yiddish, and Arabic words and phrases will be presented and explained as they relate to kosher and halal food production, processing, and consumption. Religious festivals and customs, and the associated food products, will also be presented. Current food-related topics and issues in both the Jewish and Islam communities will be discussed. Food scientists should be aware of what constitutes a kosher or halal product and the importance of regulations dealing with the production and processing of these products.