| NCHU Course Outline |
| Course Name | (中) 全球清真產業的基礎科學與技術(0269) | ||||
| (Eng.) Fundamental Science and Technology of Global Halal Industry | |||||
| Offering Dept | General Education Center | ||||
| Course Type | Required | Credits | 3 | Teacher | YANG SHANG-HO ect. |
| Department | General | Language | English | Semester | 2026-FALL |
| Course Description | 從一個清真標章，看見全球市場與你的職涯可能。 你曾在食品包裝上看過「Halal」標章嗎？清真認證究竟是什麼？ 它如何影響我們吃的食品、使用的產品，以及台灣企業走向國際的機會？ 清真產業連結全球約四分之一人口的飲食需求，應用範圍更延伸至飲料、化妝品、藥品及餐飲服務。對有意接觸穆斯林市場的台灣企業而言，理解清真規範，是認識消費者需求、建立信任與拓展國際業務的重要基礎。本課程將從生活中常見的產品出發，帶你認識清真認證背後的文化、科學與產業實務，探索它與台灣及你未來職涯的關聯。 這門本校特色通識課程為3 學分、全英語授課，開放不同科系學生修習。課程將循序介紹清真（Halal）的基本概念、伊斯蘭飲食規範與清真認證原則，並追蹤一項產品從原料採購、生產加工、包裝到配送的完整過程，了解企業如何將清真要求落實於各個環節。內容也涵蓋產品安全、衛生管理、交叉污染預防，以及不同市場的清真標準如何應用於餐廳、餐飲與外燴服務。 學習將走出教室，進入企業現場。 透過產業案例、實務討論及國內相關企業參訪，你將觀察課堂知識如何應用於企業運作，了解清真認證在生產管理與市場拓展中的角色，以及企業面臨的挑戰與機會。 如果你對國際貿易、食品產業、餐旅服務、產品開發或品質管理有興趣，這門課將是快速建立清真產業入門知識的途徑之一，也能為未來接觸清真認證相關業務或進一步接受專業訓練打下基礎。即使你尚未確定職涯方向，也歡迎透過這門課拓展跨文化視野，認識不同消費者的需求。 課程學習與評量包含作業、課程評量、企業參訪及期末報告。從認識清真開始，為自己多打開一扇通往世界的門。 Discover the global markets and career possibilities behind a halal label. Have you ever noticed a “Halal” label on a food package? What does halal certification actually mean? How does it affect the food we eat, the products we use, and the opportunities available to Taiwanese businesses worldwide? The halal industry serves the dietary needs of approximately one-quarter of the world’s population, with applications extending to beverages, cosmetics, pharmaceuticals, and food services. For Taiwanese businesses seeking to reach Muslim consumers, understanding halal requirements provides an important foundation for meeting customer needs, building trust, and developing international business. Starting with familiar everyday products, this course explores the culture, science, and industry practices behind halal certification—and their relevance to Taiwan and your future career. This distinctive three-credit general education course is taught in English and welcomes students from all majors. You will explore the meaning of halal, Islamic dietary principles, and the fundamentals of halal certification. By following a product’s journey from ingredient sourcing through processing, packaging, and distribution, you will learn how businesses apply halal requirements throughout the supply chain. Topics also include product safety, hygiene management, the prevention of cross-contamination, and the application of different markets’ halal standards to restaurants, food services, and catering. Learning extends beyond the classroom into the workplace. Through industry case studies, practical discussions, and visits to relevant companies in Taiwan, you will see how course concepts apply to business operations. These experiences will help you understand the role of halal certification in production management and market development, along with the challenges and opportunities businesses encounter. Interested in international trade, the food industry, hospitality, product development, or quality management? This course offers an accessible route to foundational knowledge of the halal industry, preparing you for future exposure to certification-related work or further professional training. If you are still exploring your career interests, it also offers an opportunity to broaden your cross-cultural understanding and discover the needs of different consumers. Coursework and assessment include assignments, course evaluations, company visits, and a final report. Start with halal. Open a door to the world. |
||||
| Prerequisites | self-directed learning in the course | Y | |||
| Relevance of Course Objectives and Core Learning Outcomes(%) | Teaching and Assessment Methods for Course Objectives | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Course Objectives | Competency Indicators | Ratio(%) | Teaching Methods | Assessment Methods | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| After taking this course, students will be able to: • Understand and comprehend the basic concept of Halal, Non-Halal, and Haram in relation to food production and services. • Identify Halal certification processes and bodies, and how to achieve certification for food/non-food products and services. • Learn how to maintain Halal integrity in the product production, including sourcing, preparation, processing, and distribution. • Implement best practices for Halal product safety, hygiene, and cross-contamination prevention. • Explore Halal services management, including planning, handling, marketing, and consumer trust/protection. • Understand global Halal market trends and the business opportunities of Halal-certified industries with the global regulatory system compliance. • Distinguish the professional occupations and roles in the global Halal industry. 修讀本課程後，學生將能夠： • 理解並掌握與食品生產和服務相關的清真（Halal）與非清真（Non-Halal & Haram）基本概念。 • 辨識清真認證的流程與機構，並了解如何獲得食品或非食品與服務產品的清真認證。 • 學習如何在產品生產過程中維護清真標準，包括原料採購、準備、加工與配送環節。 • 執行清真產品安全、衛生管理及防止交叉污染的最佳實踐。 • 探討清真服務管理，包括規劃、處理、市場及消費者信任與保障機制。 • 了解全球清真市場趨勢，以及清真認證產業在符合國際法規體系下的商業機會。 • 區分全球清真產業中的專業職位與職責。 |
|
|
|
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Course Content and Homework/Schedule/Tests Schedule | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Evaluation | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| 1. Attendance 30% 2. Assignment (course note, quiz) 30% 3. Final group project presentation 40% |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Textbook & other References | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| 1. Riaz, M. N., & Chaudry, M. M. (Eds.). (2018). Handbook of Halal Food Production. CRC Press. 2. Hall, C. M., & Prayag, G. (Eds.). (2019). The Routledge Handbook of Halal Hospitality And Islamic Tourism. Routledge. 3. Al-Teinaz, Y. R., Spear, S., & Abd El-Rahim, I. H. (Eds.). (2020). The Halal Food Handbook. Wiley-Blackwell (John Wiley & Sons). 4. Malode, K. R. (Eds.). (2021). The Halal Food Handbook. Delve Publishing. 5. Rahman, N. A. A., Hassan, A., & Majid, H. Z. A. (Eds.). (2022). Halal Logistics and Supply Chain Management: Recent Trends and Issues. Routledge. 6. Indonesian National Work Competency Standards (SKKNI) for Professional Competency Certification in Halal Occupations. 7. The Indonesian Halal Product Assurance Organizing Agency (BPJPH) mandates on the Halal Product Assurance System (SJPH) and its Criteria. 8. The Department of Islamic Development Malaysia (JAKIM) on the Malaysian Standard (MS) Regulatory System and its Implementation. 9. The Islamic Religious Council of Singapore (MUIS) with the Singapore MUIS Halal Quality Management System (HalMQ) and its Compliance. 10. The Standards and Metrology Institute for Islamic Countries (SMIIC) and its Supplementation. 11. GCC Standardization Organization (GSO) Regulatory System on the States of the Cooperation Council for the Arab States of the Gulf (GCC). |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Teaching Aids & Teacher's Website | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| --- | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Office Hours | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| 另行公告Further announcement | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Sustainable Development Goals, SDGs(Link URL) | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Please respect the intellectual property rights and use the materials legally.Please respect gender equality. | |
| Update Date, year/month/day：2026/09/05 13:20:35 | Printed Date, year/month/day：2026 / 10 / 17 |
| The second-hand book website：http://www.myub.com.tw/ | |