Halal Industry, Shari Usool, Asbab o Zawabit 3/3 | Mufti Muh...
This video is the Final Lecture of a special 3-day Fiqh-ul-Halal Course held at Idara Faizan-e-Shariat, Karachi (on September 20, 2026), delivered by Mufti Muhammad Ahsan Owaisi (Vice Principal, Head of Research Center, and Lecturer of Takhassus-fil-Fiqh at Dar-ul-Uloom Memon, Karachi, and Honored Student of Taj-ul-Fuqaha Mufti Waseem Akhtar Al-Madni).
In this detailed second session, Mufti Ahsan Owaisi explores the fundamental Shariah causes, principles, and regulatory guidelines governing permissibility and prohibition in Islamic jurisprudence, focusing on food and cosmetics.
📌 Key Topics Covered in This Video:
1. Classification of Food Sources: Natural, Industrial, Manufactured, and Biological sources.
2. Detailed analysis of Animal Sources, including terrestrial animals, aquatic life, insects, and animal derivatives.
3. Plant-derived ingredients, modern plant-based foods, and soy proteins.
4. Minerals (Jamadat) and their Shariah rulings regarding purity, permissibility, and toxicity.
5. Modern food processing steps: Fermentation, Hydrolysis, Extraction, and Purification.
6. Advanced biological food technologies: Cell Culture, Cell-Cultivated Meat, Precision Fermentation, and Recombinant Technology.
7. Fiqhi guidelines on plants, intoxicants, and natural ingredients.
8. Shariah status of aquatic animals (fish, prawns, and other marine life).
9. Detailed rulings on land animals: Slaughtered (Mazbooh), Non-slaughtered, animal hides, bones, and blood.
10. Introduction to European E-Numbers system for Food Additives, Colors, Preservatives, and Emulsifiers.
11. Shariah evaluation of E-Numbers and online verification resources.
12. Concept of Halal Integrity, Halal Standards, and Supply Chain Management.
13. National (PSQCA) and International (OIC/SMIIC) Halal Food Standards.
14. SMIIC Standards for Halal Warehousing, Transportation, Retailing, and Quality Management Systems.
15. Specific SMIIC standards for Edible Gelatin, Testing Laboratories, and Animal Feed.
16. Process and scope of Halal Auditing, Verification, Traceability, and Hygiene management.
17. Role and integration of Shariah Experts, Food Technologists, Chemists, and Audit Personnel.
18. Research methodology for researchers and Muftis to investigate Halal certification and product ingredients.
19. Shariah principles of Islamic Slaughtering (Dhabihah) and non-Islamic slaughter methods.
20. Modern issues in slaughtering: Mechanical/Automated slaughtering, Stunning techniques, Tasmiyah rules, and the role of specialized Muftis in the Halal industry.
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