1. Two Days Training Workshop on
Halal Food Management
Jointly organized by:
NIFSAT
th th
June 04 -05 , 2012 Venue: Pearl Continental Hotel, Lahore- Pakistan
Timings: 09:00 am to 05:00pm

2. Halal Research Council is an organization working globally on Halal certification and
accreditation in order to cater the needs of food and nutrition agencies and side by side
non-food organizations especially in the Fast Moving Consumer Goods (FMCG) sector.
For Further details: www.halalrc.org
The National Institute of Food Science and Technology (NIFSAT) is only one in the
Pakistan. NIFSAT comprises of six sections and one centre namely Grain Science &
Technology, Dairy & Meat Technology, Fruit & Vegetable Technology, Oil & Sugar
Technology, Food Microbiology & Biotechnology, Nutrition & Food Safety and Food
Technology Transfer Centre (FTTC).
The Pakistan Society of Food Scientists and Technologists (PSFST) is a professional
body that provides platform for food technologists, nutritionists and others in allied
disciplines to promote the cause of Food Science & Technology and Nutrition. It is affiliated
with Institute of Food Technologists (IFT), USA.
Lahore Meat Company is a Government of the Punjab owned non-profit organization, Its
ultimate aim is to ensure supply of healthy & hygienic meat through regulatory regime.
The Islamic Food and Nutrition Council of America (IFANCA) is a non-profit
organization. The objectives of IFANCA are: making Halal foods conveniently available,
introducing the institution of Halal food, developing an awareness of the institution of Halal
among consumers and providing Halal solutions for consumer needs.
Halal Food Management
Halal Food, “Permissible” or “allowed” according to Islamic law, the opposite of this word is Haram. As
the Muslim population is increasing drastically across the globe, the Halal food products are quickly
gaining worldwide recognition and acceptance as a new benchmark for quality and safety assurance.
Food products that are Halal-certified are readily acceptable by Muslim consumers due to the concept
that it is Shariah requirement, wholesome, and covers safety aspects of hygiene and sanitation.
These attributes appeal to non-Muslims as well. Many people are not aware of what Halal is or the
process involved in producing it. There is a need to have Halal Food Management campaign to
educate the public about what is the aim of Halal food processing, preparation and the label on food so
that people can chose the best food without any doubt. This is both for Muslims & Non-Muslims.
Halal Food management system encompassing the laws, the enforcement team and the support of
analytical facilities should be well coordinated to gain continuous confidence from Muslims worldwide.
Topics
Shariah issues in Halal foods Benefits of Halal certification and its value to
Halal and tayyab in Islam the food industries
Halal meat production and export Halal export potential for Pakistan
Status of food in the holy scriptures Need for Halal awareness education
Research needs in Halal foods and nonfood Hidden Ingredients in Halal Foods
products

3. Course Experts
Justice Khalil ur Rehman
Sharia Advisor – AlBaraka Islamic Bank
Sharia Board Munich re Takaful Malaysia
Lahore - Pakistan
Dr. Winai Dahlan
Founder Director
The Halal Science Center
Chulalongkorn University What the participants would get from this
Bangkok, Thailand. workshop?
•Halal food processing procedures
Dr. Mian Nadeem Riaz –Ph.D
•Policies & objectives set by the 'top management’
Director, Food Protein R& D Centre,
Head – Extrusion Technology Program, •Conformance to legal and regulatory requirements
Texas A&M University, U.S.A •Customer confidence, satisfaction and trust
•Halal logo on the product covers for assurance
Prof. Dr. Faqir M. Anjum •Islamic concept about the “Zabihah”
Director General, National Institute of Food •World Halal Research and development
Science and Technology, University of •Ability to differentiate organization for competitive
Agriculture, Faisalabad and President advantage
Pakistan Society of Food Scientists and
Technologists. •Use of food according to Hadith
•Level of assurance in organizational quality
Mr. Hammad Rasool •Organizational credibility & reputation
Vice Chairman
Halal Research Council Training specially designed for following
Lahore - Pakistan.
Industries:
Prof. Dr. Javaid A. Awan •Food & beverage industries
Country Director, Islamic Food and Nutrition •Meat and Poultry Industries
Council of America •Food additives suppliers and manufacturers
Visiting Professor, National Institute of Food •Frozen Food Industries
Science and Technology •Confectionary and dairy industries
Faisalabad - Pakistan.
•Personal care and cosmetics manufacturers and
Dr. Sakhawat Ali suppliers
Chief Scientist Officer / Head, Food and
•Medicine and dental care organizations
Biotechnology Research Centre, PCSIR •Halal supply chain organizations
Laboratories, Lahore •Tourism and hospitality business
•Others
Who should attend?
Food technologists Training managers
Industrial manufacturing specialists Product managers
Chemical engineers Audit professionals
Business development managers Lecturers
Managing director regulators Head of food analysis and inspector
Head of shariah department Government officers
Quality Control Managers Research executives
Chemist Manager shariah advisor
Import and export managers Strategic project managers
Entrepreneurs
Two Days Training Workshop on Halal Food Management
th th
June 04 -05 , 2012 Venue: Pearl Continental Hotel, Lahore- Pakistan Timings: 09:00 am to 05:00pm
Fee: PKR 22000/- Fee for International participant : 500 USD
(Including registration, Reading Material, Lunch, refreshment & Certificate)

4. Contact Details:
Halal Research Council
192-Ahmed Block, New Garden Town, Lahore - Pakistan.
Ph: +92-42-35913096-8, Fax: +92-42-35913056-8
Website: http://www.halalrc.org/, Email: info@halalrc.org