Dr. Hüseyin Kâmi BÜYÜKÖZER
“We will certainly test you with a touch of fear and famine and loss of property, life, and crops. Give good news to those who patiently endure.” (Surah Baqara, Ayat 155)
While we have been continuing our work to make our food halal, which is our purpose of establishment and whose importance is more clearly understood today, for 20 years, we will continue this work at İstanbul-BAĞCILAR MUNICIPALITY this year, insha’Allah.
The market for Halal and Tayyib products is increasing depending on the increasing demand every day, and the inadequacy of classical production methods in meeting Islamic requirements also brings new issues to the agenda for Muslims to solve. The year 2025, which we are in, also shows that in the new world order where these physical boundaries are removed, processes are more dynamic and changes are faster.
Various disasters experienced around the world have once again revealed to us the necessity of complying with the Divine command and implementing the halal and tayyib life system in our lives. These disasters have motivated us to serve Islam more than before and to be forgiven. For this reason, we will present the 17th International Halal and Tayyib Products Conference, which is held every year, to your benefit online and in a spatial environment.
We are bringing our conference, which will include many international speakers with striking topics that reveal the secrets of Muslim life in an ecosystem dictated by modernity, to your homes and offices at our Festival venue this year.
TOPICS AND SPEAKERS TO BE COVERED
1. Current Application Areas of the Concept of Halal and Tayyib Food How can the principle of tayyib (clean, healthy, natural) be applied in food production by going beyond the concept of halal.
2. Halal Inspection of Food Additives: Gelatin, Emulsifiers and Enzymes Inspection of the origin and sharia compliance of animal and microbial additives.
3. Slaughtering Animals in Accordance with Islamic Procedures: Problems and Solutions Problems encountered in the application of Islamic procedures in modern slaughterhouses and inspection mechanisms.
4. Doubts of Halal in Packaged Foods: Label Reading Awareness and Consumer Education Awareness raising and label analysis methods for consumers to understand product contents correctly.
5. Imitation and Adulteration Problems in Halal Certified Products Ways to combat counterfeit certificates, misinformation and fraudulent production.
6. Tayyib Inspection of Inputs Used in Agriculture in Food Production The effect of agricultural elements such as pesticides, animal feeds, hormones and GMOs on halal.
7. Competence and International Recognition of Islamic Certification Organizations Standards and collaborations aimed at increasing the reliability of organizations such as GIMDES.
8. Halal Compliance in the Food and Beverage Sector: Restaurants, Hotels and Catering Services Halal inspection and certification practices in mass consumption places.
9. Halal and Tayyib Principles in Medicines, Cosmetics and Personal Care Products Suspicious contents and inspection obligation not only in food but also in other consumer products.
10. Commercial Ethics and Halal Food Trade: Evaluation in the Context of Price, Ethics and Justice Halal food should be questioned not only in terms of content but also in the production and trade process.
WE WILL PUBLISH THE SPEAKERS LATER!
