Print
Home  ›  Schedule of Classes  ›  Ecatalog Course Detail

Ecampus Schedule of Classes - All Terms

College of Agricultural Sciences

FST 265 – Halal Food Production (3)

Introduces the basic principles and various aspects involved in halal food production. Covers halal production requirements for different foods. Describes the kosher and halal laws as they apply in the food industry. Explains the Muslim demography and global halal trade and economy. Describes all permitted and non-permitted ingredients and additives in halal food processing. Elaborates on the procedures of halal food certification and food safety guidelines. Compares halal food with kosher and vegetarian. This course may be subject to Enforced Prerequisites that restrict registration into the course. Check the offerings below for more information.

Course Attributes
CoreEd-Diff, Power&Oppression

For more information, contact OSU Ecampus at 800-667-1465 (option 1) or ecampus.ess@oregonstate.edu.

Continue to Registration.

TermCRNSecCrP/NInstructorTypeStatusCapAvailWL CapWL Avail
Su25739174003Mohamed, H.Online Open504900
Class Notes: Jun 16-Sep 5Super Term

Textbooks  [ Textbooks]

Syllabus: Available in Canvas to students enrolled in this course. Or contact instructor to request syllabus. (Note: An ONID account is required to view OSU's online directory.)
Find textbooks for FST 265 at the OSU Beaver Store (current term only). For questions related to course materials, contact the OSU Beaver Store.

Legend
= Signifies the course as a Baccalaureate Core Course.
= Signifies that fees may apply to the course.
+ = Include restriction.
- = Exclude restriction.
* = Prereq may be taken prior to or simultaneously with this course.