May 20, 2024  
2018-2019 Undergraduate Catalog 
    
2018-2019 Undergraduate Catalog [ARCHIVED CATALOG]

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FDSCI 710 - Kosher and Halal Food Regulations

Credits: 2

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.

Note
This is a web-based lecture course intended for off-campus distance education students.

Lecture material is supplemented with web-based demonstrations.

Requisites
Prerequisite: Junior Standing.

UGE course
No

K-State 8
None


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