Class Dates

01/16/2024 to 05/03/2024

Units

2.0

Delivered By

Online Asynchronous

Instructor(s)

Joe Regenstein
(jmr9@cornell.edu)

Deanna Retzlaff
(retzlaff@ksu.edu)

Meeting Times

Meets by Appt

Meeting Location

Distance Education

Description:

This course is an introduction to the origin and application of Jewish and Muslim dietary laws and their application in commercial food production and processing with some coverage of home practices. Hebrew, Yiddish and Arabic words and phrases will be presented and explained as they relate to kosher and halal food production, processing and consumption. Religious festivals and customs, and the associated food products, will also be presented. Current food-related topics and issues in both the Jewish and Islam communities will be discussed. Food scientists should be aware of what constitutes a kosher or halal product and the importance of regulations dealing with the production and processing of these products. This is a web-based lecture course intended for off-campus distance education students. Lecture material is supplemented with web-based demonstrations.

• Global Campus: This class is for distance education students and is not open to on-campus students.

Permissions:

• Instructor Deanna Retzlaff's permission is required after 01/23/2024.

Student Requirements:

• Computer meeting recommended requirements.

• Internet access

Prerequisites:

• Junior Standing