Thailand’s Halal Foods:
Muslims, recognized in their faith and fidelity in Islam religion, share a majority proportion in more than 1.8 billions of the world populations. The combination of diverse races and ethnic founded the Muslim Communities residing in different 50 countries or more worldwide. In response to the Policy that Thailand aims to be “the Kitchen of the World”, Halal foods or permitted foods for Muslims then become the key success means towards such goal. The foremost priority role is to focus on standardization and upliftment of the high standard quality of Thai Halal Foods to be in accordance with Islamic law and Codex Standard, as all Thai Halal products must acquire the certification of nutrition, hygiene, as well as qualified export quality standard.
The first Halal Science Center:
On August 13th, 2003 The Royal Thai Cabinet granted the budget allocated for the establishment of the Central Laboratory and Scientific Information Center for Halal Food Development (Halal-CELSIC) at the Faculty of the Allied Health Science, Chulalongkorn University, Bangkok, as the core Halal science network of the country. This Halal-CELSIC, to date, has expanded its linkages in more than 10 laboratories based in several universities and institutions throughout the country. Halal-CELSIC, later, in collaboration with scientists from several faculties of Chulalongkorn University succeedingly concurred to establish the newly formed “Halal Science Center” (HSC) of Chulalongkorn University resuming all tasks and responsibilities from Halal-CELSIC.
HSC, well-equipped with modern and advanced scientific devices including LC/MS/MS, GS/MS, HPLC, GC, ICP, AA, FTIR, UC, Realtime-PCR etc specifically provides all analytical services and research for detection of contamination detrimental to Halal food manufacturing, e.g. animal fatty acids, animal proteins/DNA, gelatin, alcohol, microbial contamination, etc.
The staffs of HSC consist of scientists with Ph.D. and Master degrees in biochemistry, food and nutrition, pharmaceutical science and medical technology, professionally handling laboratory analysis, researches and consultative provisions in Halal food standards so as in establishment of Halal GMP/HACCP as well as Halal-QHS/ISO 22000 to the food manufacturers, restaurants, and other food service industries.
HSC is responsible in sales and distribution of all books on Halal GMP/HACCP written or published by its notable scientist staffs in conjunction with the National Food Institute, Ministry of Industry.
HSC, in cooperation with The Faculty of the Allied Health Science, offers the Bachelor program in Nutrition and Dietetics as to produce the best qualified and well trained Graduates specialized in Halal food standard, food manufacturing and food certification.