Venue
Bandar Seri Begawan, Brunei Darussalam
Researcher
Dr. Mitsuru Yoshida
(Director of the Analytical Science Division, NFRI)
Date
Jan 7-9, 2013
Summary
The halal concept applies to food, non-food products and the producing and distribution systems. The halal foods are products made under Islamic dietary guidelines, which prohibit the use or consumption of foods or ingredients from pork or pork by-products, as well as alcohol, etc. The halal guidelines also govern general food hygiene, to safeguard human health.
The seminar was organized by Brunei's Ministry of Industry and Primary Resources, through the Halal Industry Innovation Centre. There were roughly 300 participants, including guest speakers from Brunei and foreign countries such as Japan, Korea, Malaysia, Netherlands, Australia, etc.
Director Dr. Yoshida of the Analytical Science Division of the National Food Researh Institute (NFRI) gave a lecture entitled "Analyses for verification of safety and quality of foods in Japan", as a guest speaker at the Halal Science Innovation session. The lecture described Japan's rigorous analytical techniques to ensure food safety, reliability, and quality. Dr. Yoshida also exchanged opinions with halal specialists.
The seminar was reported on the front page of the local newspaper (January 9th), with a group photo of the Minister of Industry and Primary Resources and guest speakers.
