About
Kosher and halal foods are produced according to religious requirements that can affect ingredients, processing, certification, and facility and retail operations. This webinar will provide an overview of what makes food kosher or halal, discuss key production and certification considerations, and explore strategies for building effective working relationships between food safety professionals and kosher and halal operations.
Time
Noon-1 p.m. ET
Who Should Attend
Location
Travel
Course Length
Seat Limit
Who You Will Learn From
Joe Regenstein
Cornell University
Dr. Regenstein is a Professor Emeritus of Food Science and Head of the Cornell University Kosher and Halal Food Initiative (College of Agriculture and Life Sciences), and Adjunct Professor in Veterinary Medicine and Jewish Studies (Arts and Sciences). He is an Adjunct Professor of Food Science at Kansas State University. His B.A. and M.S. are from Cornell and his Ph.D. in Biophysics is from Brandeis University. Dr. Regenstein has received IFT’s Elizabeth Stier Humanitarian, Bor-Luh International and Carl Feller’s Career Service Awards (joint with Phi Tau Sigma). An IFT Fellow, Dr. Regenstein served on IFT’s Executive Committee and was IFT’s first Congressional Science Fellow. He is a lifetime member of Phi Tau Sigma (the food science honorary society) and a Guest Fellow of New Zealand’s IFST. Dr. Regenstein is co-editor emeritus of Food Bioscience (and founding co-editor), the first English peer-reviewed Chinese food science journal.
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