This Halal Food Science & Nutrition offers fresh perspective on how halal food forensic science function as a significant tool for identifying any lingering questions about the halal status of food products and ingredients.

Many individuals, especially Muslims, are concerned about the ongoing problem of food and beverage alteration and adulteration produced using cutting-edge technology that does not adhere to the halal certification recognized by certification organizations.

This Halal Food Science & Nutrition provides answers to the problem that numerous people have brought up. The authors here briefly discuss the concept and definition of the fundamental rule in Islam of halal (permissibility), haram (prohibition), and mashbooh (doubtful) with concentration on the manufacturing and consumption of halal food and beverages. The authors also present the knowledge on the alternative approaches of food science from the Islamic perspective. Loaded with information on issues related to non-halal food additives, flavouring agents, enzyme preparations and other additives, the concept of farm to fork will be compromised in the food processing if the concept of halal tayyiban does not come into play. An essential read for food scientists interested in the halal food and beverage industry.