About the Book
Until now, books addressing Halal issues have focused on helping Muslim consumers decide what to eat and what to avoid among products currently on the market. There was no resource that the food industry could refer to that provided the guidelines necessary to meet the Halal requirements of Muslim consumers in the United States and abroad.
Handbook of Halal Food Production answers this need by summarizing the fundamentals of Halal food production, serving as a valuable reference for food scientists, food manufacturers, and other food industry professionals. This text delivers a wealth of information about Halal food guidelines for food production, domestic and international food markets, and Halal certification.
Among chapters that cover production requirements for specific foods such as meat and poultry, fish and seafood, and dairy products, there are other chapters that address global Halal economy, Muslim demography and global Halal trade, and comparisons among Kosher, Halal and vegetarian. In addition, the book presents Halal food laws and regulations, HACCP and Halal and general guidelines for Halal food Production.
For persons targeting the Halal food market for the first time, this book is particularly valuable, providing understanding of how to properly select, process, and deliver foods. In light of the increasing worldwide demand for Halal food service, branded packaged food, and direct-marketed items, this volume is more than an expert academic resource; it is a beneficial tool for developing new and promising revenue streams.
Both editors are food scientists who have practical experience in Halal food requirements and Halal certification and the contributors are experts in the Halal food industries.
Table of Contents:
Halal Food Guidelines. Halal Food Laws. Poultry Slaughtering and Processing. Meat Slaughtering and Processing. Halal Cereal Food Guidelines. Halal Fats and Oils Guidelines. Halal Bakery Food Guidelines. Halal Confectionary Guidelines. Packaging and Coating Material. Nutraceuticals and Dietary Supplements. Dairy Products Guidelines. Texturizing Ingredients in Food Industry. Ingredients from Insect. Ingredients from Animal. Alcohol in Halal Food. Enzymes in Halal Food Processing. Flavors in Halal Food. Seasoning, Spices and Salad Dressing, Condiments, and Processing Aids in Halal Food. Condiments and Accompaniment. Seafood. GMO in Halal. Animal Feeds. Halal Assurance System and Auditing. Hot to Get Halal Certification. Halal Auditing.
About the Author :
Dr. Mian Nadeem Riaz is a Professor of Food Diversity in the Nutrition and Food Science Department, Director for the Process Engineering R&D Center (Formerly Food Protein R&D Center) and Graduate Faculty in the Food Science and Technology program at Texas A&M University, USA.
He received his BSc (Honor) and MSc majoring in Food Technology from the University of Agriculture Faisalabad, Pakistan. While earning his Master degree he received the Silver Medal from the University. He joined Texas A&M University 26 years ago after completing his Ph.D in Food Science from the University of Maine at Orono, Maine, He was the first Ph.D. graduate of their Food Science department. His first academic appointment was in 1992 at Texas A&M University, College Station, Texas.
Dr. Riaz received an award which is in honor of Noble Laureate Dr. Bernard Lown from the University of Maine Alumni association. This award was given to Dr. Riaz for his work in reducing food insecurity across the globe and being one of the leading experts in Halal food processing and production. Dr. Riaz is a professional member as well as Certified Food Scientist (CFS) for the Institute of Food Technology (IFT). He was one of the founders and early leaders of the IFT (Institute of Food Technologists) Religious and Ethnic Foods Division that for many years was able to mount important seminars that helped IFT members better understand the changing demographics in the US and the globalization of the food industry. Dr. Riaz has also been active in IFT’s Food Science Communicators program, using his understanding of food diversity to help IFT and the audiences.
Dr. Riaz published five books and one of the books in the area of Halal food titled "Halal Food Production". Currently this book is being used in most of universities for Food Science and Nutrition major students. This book has been translated in to Chinese, Persian and Korean languages. He also published 22 chapters in different books including chapters in the area of Halal food related issues. Currently, he teaches a course on "Religious and Ethnic Food" at Texas A&M University to Food Science and Nutrition majors. Dr. Riaz is a frequent speaker for Halal conferences, seminar and training held all over the world. He has given more than 300 talks in 60 countries.
Dr. Muhammad Munir Chaudry is founding member, President and CEO of IFANCA®, The Islamic Food and Nutrition Council of America, headquartered in Chicago/Park Ridge, Illinois USA.
Dr. Chaudry, a career food technologist, received his academic education with BSc and MSc in Food Technology from Pakistan, MS in Food Science from the American University of Beirut, Lebanon, and Ph.D. in Food Science from the University of Illinois at Champaign-Urbana, in 1980.
Over 15 years in the US food industry, Dr. Chaudry held various technical and management positions where he was responsible for total quality, quality assurance, human resources, and employee training. For the past 28 years, Dr. Chaudry has been managing halal certification and awareness programs for the Islamic Food and Nutrition Council of America. Under his administration, halal certification by IFANCA has expanded to over 4,000 production sites in 70 countries. Halal certified products include meat and poultry, seafood and food products, food ingredients and chemicals, nutritional products and supplements, cosmetics and personal care products, vaccines as well as packaging materials.
Dr. Chaudry is a professional member of the Institute of Food Technologists and expert consultant to OIE, the World Organization for Animal Health. He has written several articles and papers in technical journals as well as co-authored a book about Halal Food Production published by CRC Press. The second addition of the book is under publication. He served as an international delegate for food safety workshops conducted in India under the sponsorship of the United Nations International Trade Center and the American Spice Trade Association. He is a graduate of the FBI Citizen Academy and an active member of its alumni association. Dr. Chaudry has been involved in several civil and educational organizations including the Abrahamic Center for Cultural Education, Sabeel Center, Kazi Publications, and American Pan-Islamic Community Council. He is also a member of Chicago Council on Global Affairs and American Civil Liberties Union.
Dr. Chaudry is an expert in the management of not-for-profit organizations and industrial corporations in a cross-functional environment.
