Incorporation of Halal Aspects in the Curriculum of Food Technology

Undergraduate Program at Bogor Agricultural University

Feri Kusnandar and Dahrul Syah

Department of Food Science and Technology,

Faculty of Agricultural Engineering and Technology, Bogor Agricultural University.
Kampus IPB Darmaga, PO Box 220 Bogor 16002, Indonesia. E-mail: foodtech@indo.net.id

Abstract
It is important that food technology graduates have sufficient knowledge on halal and
haram principles in food production; hence they can play significant roles in halal food
production when they work in food industries. Halal aspect has been incorporated in the
curriculum of Food Technology Undergraduate Program at Bogor Agricultural University.
The halal topic is covered in detail in Food Regulation course (FST302), which is usually
taken by third and forth year students. The course discusses the importance of halal food for
consumer protection and food business; the principle of halal and haram according to Islamic
law; halal regulation in Indonesia; the potential haram critical point of some raw materials,
food ingredients and additives, processing aids, and during food processing; halal
certification process and food labeling; and the principle of Halal Assurance System. The
halal topic is also covered in some extent in Food Quality Assurance course (FST430) and
Integrated Food Processing Laboatory course (FST400). Students not only gain knowledge at
cognitive level but also have a practical experience in halal food production. Student groups
simulates as a model of food industry and they have to implement halal principle in food
production. Some food technology undergraduate students also have chosen halal topics for
undergraduate research projects (FST 499). Department also facilitates students to deep the
knowledge of halal aspects through annual training program on Halal Assurance System. In
this training, student groups practice to prepare a model of Halal Manual and Halal Procedure
applicable in a certain food industry.

Introduction
Halal foods are very important and have been an integral part of religious observance
for all Moslem. Hence, halal constitutes a universal standard for a Moslem to live by. This is
why food industries have to respond the needs and desires of Moslem consumers to only
consume halal foods. Because of that, food manufacturers have to have sufficient knowledge
on how halal foods are produced. It will be helpfull for food industries, including those in
non-Moslem countries, if they employs personnels with knowledge in halal food production,
design and implementation of Halal Assurance System to ensure consistent halal food
production by manufacturers.
Food technology graduates can play significant roles on the production of halal foods in
food industries. They can involve in the selection and handling of halal raw materials, food
ingredients and additives, food product development, supervision in food processing, design
and implementation of food quality assurance and halal assurance system, distribution and
marketing of food products. Because of that, the educational curriculum of food technology
must cover the aspect of halal to provide sufficient knowledge and competence for
undergraduate students in halal food production. The Undergraduate Program of Food
1
Technology at Bogor Agricultural University has incorporated the halal aspects in its
curriculum.
This paper describes how the Department of Food Science and Technology incorporates
this halal aspects in its curriculum, course design and expected learning outcomes, and
evaluation tools to measure student competence after completing the course. This paper also
describes a training program on Halal Assurance System held regularly by student association
to give deeper knowledge on halal aspects and practical experiences for students in designing
a Halal Assurance System in an industrial model.

Curriculum Design of Food Technology Undergraduate Program

The curriculum of Food Technology Undergraduate Program – IPB is designed to
provide graduates with competence in implementing food science and technology principles
in food production chain in food industry. The curriculum covers the aspects of food
chemistry and analysis, food safety and microbiology, food processing and engineering,
applied food science and success skill. The curriculum has met a minimum core competence
recommended by Educational Standard for Food Science and Technology Program of
Institute of Food Technologists (IFT) - USA. A minimum of 145 hours of credit is required
for graduation. All courses can be taken as a four-year course, including undergraduate
research project or internship program and undergraduate seminar.
The curriculum of food technology undergraduate program consists of basic courses,
major food technology courses, and minor/supporting courses. The major food technology
courses (Food Science and Technology code) especially covers areas of food
chemistry/biochemistry, food analysis, food processing, food engineering, food microbiology,
food regulation, food functionality, and applied food science.
The halal aspects have been incorporated in food technology major courses, especially
in Food Regulation course (FST302), Food Quality Assurance (FST430), and Integrated Food
Processing Laboratory course (FST400). Students will gain knowledge not only on cognitive
aspects but also will have practical experiences to implement halal principles in food
production in laboratory work.
Coverage of Halal Aspects in Food Regulation Course
Food Regulation course (FST302, 2 credits) discusses the major legistation related to
foods and its role, the regulatory rule making at national and international level, agencies that
have regulatory authority; regulations that control the processing, packaging, labeling and
distribution of foods, including aspects of safety and nutritive value; food safety management
system and food inspection system in Indonesia; food category system issued by Codex
Alimentarius Commission (CAC) and that of adopted in Indonesia; and principle of halal
food production system according to Islam law and how it is incorporated in food
regulation. Four weeks course schedule is allocated to discuss halal aspects.
Halal aspects in this Food Regulation course are covered in detail in the following
topics:
1. The importance of halal food for consumer protection and food business. The topic
discusses the importance of halal foods for Moslem consumers, marketing trend of halal
foods in domestic and international trade, and awareness of food industries to produce
2
 halal foods to meet consumer needs. Issues related to harmonization of halal assurance
system and halal certifying procedure at international levels are also discussed.
2. The principle of halal and haram according to Islamic law. The topic gives understanding
on the principle regarding permissibility of foods (halal and haram principles) according
to Islamic law, the procedure of animal slaugthering according to Islamic law, and
potential problems and challanges regarding the use of raw materials, food ingredients
and additives in modern food processing.
3. Halal regulation in Indonesia. It covers the regulation in Indonesia related to halal food
production and labeling. The regulation in other countries is also covered in brief.
4. The potential haram critical point of some raw materials, food ingredients and additives,
processing aids, and during food processing. It covers halal requirement for different
products categories, such as meat and poultry, dairy products, fish and seafood, cereal and
confectionary, food supplement, food additives and processing aids (gelatin, enzymes,
alcohol, emulsifier, flavor, colorants, etc). The concept of hazard analysis and critical
control points used to identify halal control points is also discussed.
5. Halal certification process and halal labeling. It especially discusses the role of halal
certifying body in Indonesia, procedure of halal certifying process and rule of halal
labeling.
6. The principle of Halal Assurance System. The topic discusses the importance of halal
assurance system to be implemented in food industry, regulation to implement Halal
Assurance System in Indonesia, and components in Halal Assurance System.
Coverage of Halal Aspects in Food Quality Assurance Course
The halal aspect is presented in some extent in Food Quality Assurance course
(FST430, 3 credits), especially to discuss and compare the similarity and difference of Halal
Assurance System developed in Indonesia with other established systems, such as HACCP
and ISO 9000.
Coverage of Halal Aspects in Integrated Food Processing Laboratory Course
This Integrated Food Processing Laboratory course (FST 400, 2 credits) combines
comprehensively a practical work in the areas of industrial management, food processing,
food analysis, food quality assurance, food safety system, food business and marketing. In
this course, students gain practical experience to produce food products in the format of
industrial model. Students can choose one of four industrial models (fruit juice pasteurization,
cream-filled bread, fermented milk, and dried noodle). The approach of student centered
learning (SCL) is implemented in this course in order to achieve student’s competence to
apply food science and technology in a real world situation as well as improve student’s soft
skills. Industrial visit to give a real picture of food industry and group presentation are held at
the end of this course.
In this course, students will have practical experience to design and produce halal foods
from the selection of raw material, food ingredien and additives, food processing, until
product handling and marketing. Students also simulate to fill registration forms for halal
certification process and halal labeling for given industrial models.
Halal Topics in Undergraduate Research Projects
3
 The undergraduate research project is one of two course options that should be
completed by final year students before Bachelor degree is awarded. This course is designed
to provide an opportunity for final year students to develop and strengthen their research
skills and to accommodate particular research interests that cannot be met through other food
technology courses. Students may choose a research project in form of experimental work in
a laboratory or field. Students will spend approximately 40 hours of work per credit or
approximately 240 hours to complete this course (or equal to 6 credits). This includes time
spent for literature search, proposal write up, design of experiments, experimental work, data
analysis, thesis write-up, and oral examination. Each student will complete the research
project under the supervision of an academic advisor.
Students have opportunities to select research topics according to their interest. Some
students have chosen halal aspects as their research topics, such as on survey of consumer’s
and producer’s awareness of halal foods, design of halal assurance system in food industry,
production and characterization of fish gelatin or halal edible packaging, and halal
authentication.
Training Program on Halal Assurance System
Halal aspects have been the concern of food technology students. Student association of
food technology regularly holds a training program on Halal Assurance System. This training
is open for students from all background and food industries. The training covers aspects of
halal and haram principles in Islamic law, its incorporation in modern food processing
system, and principle of halal assurance system. The trainers come from lecturers, halal
certifying body (LP-POM) and food industry representatives. Students also have practical
experiences to design halal manual and halal procedure according to the Halal Assurance
System standard.
References
Anonymous. Catalog of Food Technology Undergraduate Program. 2008. Department of
Food Science and Technology, Bogor Agricultural University.
http://itp.fateta.ipb.ac.id. Website of Department of Food Science and Technology,
Educational Program.
Riaz,M.N. and Chaudry,M.M. 2003. Halal Food Production. CRC Press.