Vol. 3 No. 2 (2024): Journal of Halal Science and Technology
Articles

NANOTECHNOLOGY IN HALAL FOOD: A TECHNOLOGICAL BENEFITS AND ETHICAL DILEMMAS ASSESSMENT

Zeiad Amjad Aghwan
Halalan Thayyiban Research Centre, Universiti Islam Sultan Sharif Ali
Nurulhuda Asimah Asli
Halalan Thayyiban Research Centre, Universiti Islam Sultan Sharif Ali
Zahirah Azmar
Halalan Thayyiban Research Centre, Universiti Islam Sultan Sharif Ali

Published 31-12-2024

Keywords

  • Food Processing,
  • Food Industry,
  • Halal Food,
  • Health Hazard,
  • Packaging

How to Cite

Aghwan, Z. A. ., Asli, N. A., & Azmar, Z. (2024). NANOTECHNOLOGY IN HALAL FOOD: A TECHNOLOGICAL BENEFITS AND ETHICAL DILEMMAS ASSESSMENT . Journal of Halal Science and Technology, 3(2), 43–52. https://doi.org/10.59202/jhst.v3i2.919

Abstract

Nanotechnology has transformed food production and packaging by enhancing food quality, safety, and sustainability. However, concerns exist regarding the alignment of nanotechnology with Islamic beliefs, especially with health hazards, possible contamination, and transparency in labelling.  Therefore, this review article examines the incorporation of nanotechnology in the halal food sector, evaluating its technological benefits and ethical issues. This article utilises a qualitative research method conducted by doing a thorough literature analysis of current studies about the significance of nanotechnology in food science, focusing specifically on halal food production. This article further assesses the advantages of nanotechnology in food processing and packaging by analysing current developments and innovations while addressing ethical issues through Islamic law perspectives on halal certification and nanotoxicology research. It also underscores the necessity for precise requirements to guarantee adherence to halal standards and examines alternative materials that may offer feasible solutions.