Halal Food: Science, Standards, and Certification
The Department of Food and Health Sciences at THEi (Technological and Higher Education Institute of Hong Kong) recently hosted an enlightening presentation on “Halal Food: Science, Standards, and Certification”, delivered by Mr. Dominic Tong as part of our ongoing academic knowledge exchange. The session attracted strong interest from students in the BSc (Hons) in Testing and Certification programme, sparking vibrant discussions on the intersection of food science, ethics, and global industry demands.
Key Themes of the Presentation
- Halal Principles Beyond Religion: An overview of how Halal standards align with universal food safety, hygiene, and traceability benchmarks.
- Certification and Compliance: The rigorous processes behind Halal certification, including supply chain auditing, laboratory testing for contaminants (e.g., alcohol, pork derivatives), and synergies with international standards like ISO and HACCP.
- Career Opportunities: The growing global Halal market (projected to exceed USD $2.3 trillion) and its implications for professionals in food testing, certification, and quality assurance.
Engagement and Takeaways
Students and faculty explored pressing questions, such as:
- How non-Muslim-majority regions like Hong Kong can tap into the Halal export market.
- The role of food scientists in addressing cross-contamination risks in shared manufacturing facilities.
- The rise of alternative proteins (e.g., plant-based and cultured meat) and their Halal certification challenges.
The session underscored THEi’s commitment to equipping students with industry-relevant expertise, preparing them to navigate diverse cultural and regulatory landscapes in the food sector.
