Graduate Education Institute · Food Engineering · Master
Course Objective
The purpose of this course is to introduce the halal and runner foods to the students, to examine halal and runner food applications in the world, to examine halal and runner food developments in the world and in the world and scientific methods used in the determination of halal foods.
Course Content
The purpose of this course is to introduce the halal and runner foods to the students, to examine halal and runner food applications in the world, to examine halal and runner food developments in the world and in the world and scientific methods used in the determination of halal foods.
Required Resources
Lecture Notes, Prof. Dr. Hasan YETİM
Recommended Resources
Armanios, F., & Ergene, B. A. (2018). halal Food: a History. Oxford University Press.
Course Learning Outcomes
- 1- Learn halal and runner food definitions2- It is evaluated from the halal point of additives used in the food industry3- The Economic and Global Situation of Halal Food4- Learn Halal Food and Runner food certification system5- Learn the halal food standards in the world and the differences between the practices of the schools6- Learn halal food detection methods with scientific methods7- Learn how genetically modified foods can be evaluated in terms of halal and runner food
- Learns halal food detection methods by scientific methods
- Learns the halal food standards in the world and the differences between practices of sects
- Learning to evaluate halal and kosher food in terms of Genetically Modified Foods
- The halal aspect of additives used in the food industry
- Learns Halal Food and Kosher food certification system
- Understands the status of Halal Food in Economic and Global Market
- Understand the definitions of halal and kosher food
Core Area Distribution
Teaching Methods
Assessment & Evaluation
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 16 | 3 | 48 |
| Out of Class Study Period | 4 | 23 | 92 |
| Midterm | 1 | 1 | 1 |
| Quiz | 0 | 0 | 0 |
| Assignment | 2 | 23 | 46 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 2 | 2 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | General Introduction | Lecture Notes |
| 2 | Religions and Ethnic Differences | Lecture notes |
| 3 | Halal Food Regulations (Meat, Chicken, Fish) | lecture notes |
| 4 | Halal and Food Regulations (Dairy Products, Gelatin, Alcohol, Enzymes) | lecture notes |
| 5 | Halal and Food Regulations (additives, labeling, packaging) | lecture notes |
| 6 | halal certification | lecture notes |
| 7 | halal certification | lecture notes |
| 8 | Ara Sınav | Ara Sınav |
| 9 | Kosher Food Philosophy | lecture notes |
| 10 | cosher certification | lecture notes |
| 11 | Marketing of Halal and Kosar Food | lecture notes |
| 12 | Vegetarian and Vegan Nutrition Concepts | lecture notes |
| 13 | Scientific Methods in Halal Food Analysis | lecture notes |
| 14 | student presentations | student presentations |
| 15 | student presentations | student presentations |
| 16 | Final Sınavı | Final Sınavı |