Within the framework of SESRIC Halal Capacity Building Programme and in collaboration with the Malaysian Agricultural Research and Development Institute (MARDI), SESRIC, co-organised a Training Course on “Advanced Halal Food Processing Techniques: Ensuring Safety and Quality” on 19-20 February 2025 through an online video conferencing platform.

The training course was also organized in coordination with the Islamic Organization for Food Security (IOFS) and the Standards and Metrology Institute for Islamic Countries (SMIIC) in line with the 8^th Annual Coordination Meeting of the OIC Institutions (ACMOI).

The activity included expert-led sessions conducted by principal and senior research officers from the Food Science and Technology Research Center, Biotechnology and Nanotechnology Research Centers at MARDI, along with specialists from IOFS and SMIIC, benefiting 183 professionals from relevant ministries and institutions across 28 OIC Member Countries.

The aim of the training course was to enhance the technical capabilities of professionals in OIC countries working within the halal food industry by introducing advanced methodologies and techniques in halal food processing that prioritize both safety and quality, while maintaining the integrity of halal standards. The 2-day training course covered the following key topics:

• Food processing and handling efficiency to ensure the integrity of halal food products
• Halal issues in fermentation and traditional food products
• Current technologies in the halal food industry
• Methodologies for elevating halal compliance, including porcine DNA detection in food
• Unlocking food authenticity through DNA analysis
• Advanced halal food processing techniques: Identifying critical halal points and standardization

The course also highlighted the importance of halal food certification in building consumer trust, along with strategies to improve food handling and distribution through global standards. Discussions also addressed the role of halal food certification in fostering consumer trust, the challenges of obtaining certification, maintaining product quality, and the need for market development in the halal sector.

Participants gained a well-rounded understanding of critical processes, from food safety and quality control to the biotechnological innovations necessary for maintaining halal compliance. The presentations of the training course are available here.

For more details about SESRIC Halal Capacity Building Programme (HALAL-CaB) and its activities, please visit: https://www.sesric.org/cbp-halalcab.php.

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