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Invıtatıon

Dear Scientists

Living a halal lifestyle relies on a spectrum of edible and non-edible products and services that are indispensable for the survival, well-being and quality of life of mankind as well as to ease and facilitate refinement in all areas of human activities and conduct. 

The halal concept, which was initially been limited to food and beverage, has become a growing industry – the halal industry –covering various sectors such as tourism and hospitality, finance, pharmaceuticals, cosmetics, and digital world upon the fast-growing demands of the consumers. Increasingly, individuals who adopt a halal lifestyle request products and services that reflect their beliefs. In the adoption of this lifestyle, compliance with human nature and naturalness, covering the purpose of existence, including a universal perspective, emphasis on every sub-field of the concept of health, cleanliness and natural perspective come to the fore in people’s daily life. 

The halal lifestyle has become a much more substantial topic during the COVID-19 pandemic process that the world has been exposed to with its natural and purpose-of-existence life concept components such as cleanliness and safety standards in line with normal human behavior. With the very valuable opportunities it offers to such quality of life, halal lifestyle products and services should appeal to and be compatible with the higher goals and objectives of Islamic law, inclusive of two important contemporary concepts - the United Nations’ Sustainable Development Goals (SDGs) and Environmental, Social, and Governance (ESG) pillars. 

Lokman Hekim University, which has found the Halal Product Application and Research Center, has decided to organize the International Halal Congress in Ankara between 17-19 May 2024 in order to contribute to the effectiveness of the concept of halal in all areas of the life and to present the most up-to-date developments on the subject. Ankara, the capital of the Republic of Turkiye, bears distinguished traces of the civilizations established in Anatolia in the historical process and has exemplary museums where these traces can be seen.

The Organizing Committee of the International Halal Congress 2024 has chosen "Traceability in Halal Products and Services and Current Developments in the Halal Ecosystem" as the congress theme. In the sessions to be held within the scope of the main theme of the congress, both open and invited presentations will be offered on Traceability in Halal Products and Services, Digital World and Halal Life, Halal Earnings Awareness-Sensitivity, Halal Certification, Halal Accreditation and International Recognition, Halal Living Spaces and Current Developments in Halal Ecosystem (Halal Digital Life, Halal Tourism and Hospitality, Halal Medicine, Islamic Finance, Halal Food, Halal Cosmetics, Halal Textile, Halal Logistics, and Halal Management). As an outcome of the congress, the main goal is to share the most up-to-date developments regarding the concept of halal, which is indispensable for Muslims in all areas of digitalized world life, and to highlight the academic, ethical, legal, social, and conscientious dimensions of the issue. With this approach, it is aimed to underline that the scope of halal lifestyle is not only appealing to Muslims, but also ‘’a safe haven’’ for all people in the international arena of life.

The session titles planned to be held at the congress have been determined by taking into account the realities of the current world and the most up-to-date and hot discussion agendas. People are very much exposed to these agendas in the digital world. In today's world where globalization and digitalization continue at full speed; It is important for people who have internalized the concept of Halal Ecosystem to continue to be alert at every moment of their daily lives and to be aware of the situations they face. Individuals who opted living a lifestyle are experiencing a process in which this awareness will definitely come to the fore one day. In line with this scope and goal, many scientists and professionals/practitioners from different countries of the world, each of whom is an authority in their field and internationally recognized, will present their knowledge and experience. Our congress meets the criteria of the Associate Professorship Application and Academic Incentive System with its international dimension.    

In the final declaration of our congress, we believe that the most up-to-date content on the concept of halal to be presented in the sessions will provide basic messages for individuals who have chosen living a halal lifestyle in the digital world, and will be an important data set in creating a roadmap that can be followed.

Hope to meet you at our congress.

Organizing Committee

COMMITTEES

President

Prof. Dr. İbrahim KÜRTÜL (Bolu Abant İzzet Baysal University, Faculty of Medicine, Department of Anatomy, Türkiye)

Secretariat

 Scientific Secretariat

 Assoc. Prof. Dr. Can TÜRK: can.turk@lokmanhekim.edu.tr

+90 542 457 18 55

Organization Secretariat

 Res. Ass. Hasan Tahsin ŞEN: hasan.sen@lokmanhekim.edu.tr

+90 534 263 75 74

Honorary Board

Mehmet Nuri ERSOY (Minister of Culture and Tourism)

İbrahim YUMAKLI (Minister of Agriculture and Forestry)

Prof. Dr. Ömer BOLAT (Minister of Trade) 

Prof. Dr. Ali ERBAŞ (President of Religious Affairs)

Prof. Dr. Erhan ÖZDEN (Rector of Ankara Music and Fine Arts University)

Prof. Dr. Ali Cengiz KÖSEOĞLU ( Rector Ankara Yıldırım Beyazıt University)

Prof. Dr. Mustafa ALİŞARLI (Rector of Bolu Abant İzzet Baysal University)

Prof. Dr. Ahmet Cevat ACAR (Rector of Istanbul Sabahattin Zaim University)

Prof. Dr. Fatih GÜLTEKİN (Rector of Lokman Hekim University)

Prof. Dr. Yavuz ÜNAL (Rector of On Dokuz Mayıs University)

Uğur İbrahim ALTAY (Konya Metropolitan Municipality Mayor and Agricities International Agricultural Cities Association Chairman of the Board)

Dr. Mücahit Sami KÜÇÜKTIĞLI (Agricities)

Gürsel BARAN (President of Ankara Chamber of Commerce)

Osman ARSLAN (ADFIMI Chairman of the Board of Directors)

Zafer SOYLU (Halal Accreditation Agency, Chairman of the Board)

Yusuf GERÇEKER (IHATO, International Halal Tourism Organization)

Dr. Mehmet ALTUĞ (Lokman Hekim University, Chairman of the Board of Trustees)

İhsan ÖVÜT (Secretary General of SMIIC)

Mahmut Sami ŞAHİN (President of Turkısh Standards Instıtute) 

 Organizing Committee (By Family Name)

Ammar Ahmed (Islamic Banking and Finance, Dubai, United Arab Emirates)

Dr. Muhlis AKAR (Presidency of Religious Affairs)

Prof. Dr. Mehmet AKBULUT(Selçuk University, Faculty of Agriculture, Department of Food Engineering)

Prof. Ts. Dr. Azura Amid (International Institute for Halal Research and Training International Islamic University Malaysia, Malaysia).

Prof. Dr. İlhan ÇİFTÇİ (Selçuk University Faculty of Medicine, Department of Pediatric Surgery)

Prof. Dr. Orhan ÇEKER (Retired faculty member, Konya Necmeddin Erbakan University, Faculty of Theology, Department of Fiqh)

 Prof. Dr. Winai DAHLAN (Founder Director of the Halal Science Center Chulalongkorn University, Thailand).

Prof. Dr. İrfan EROL (Lokman Hekim University and Atılım University, Faculty of Health Sciences, Department of Nutrition and Medicine).

Dr. Andi Febrisiantosa (Coordinator for Halal Research Topic of Research Center for Food Technology and Processing, Indonesia).

Prof. Dr. Fatih GÜLTEKİN (Lokman Hekim University Faculty of Medicine, Department of Medical Biochemistry).

Dilay HAMRET (Lokman Hekim University, Head of Communication Department).

Dr Javed Jamil (Chair in Islamic Studies and Research, Yenepoya University, Mangalore India).

Prof. Dr. Asad Ullah Khan (Biotechnology Unit, Aligarh Muslim University, Aligarh India).

Prof. Dr. Mete KÖKSAL (Lokman Hekim University Halal Product Application and Research Center, Central Board Member, LHÜ Faculty of Medicine Faculty Member).

Prof. Dr. Saffet KÖSE (Izmir Katip Çelebi University, Faculty of Islamic Sciences).

Ercan KURT (Food Engineer, Lokman Hekim University Halal Product Application and Research Center, Certification Coordinator).

Dr. Mehmet KÜÇÜK (Ministry of Agriculture and Forestry Food and Control General Directorate and Lokman Hekim University Halal Product Application and Research Center Board Member)

Prof. Dr. Erdoğan KÜÇÜKÖNER (Süleyman Demirel University, Faculty of Engineering, Department of Food Engineering)

 Prof. Dr. İbrahim KÜRTÜL (Bolu Abant İzzet Baysal University, Faculty of Medicine, Department of Anatomy).

Mufti Rafeeq Ahmed Nizami (Jamuatil Banath, Hyderebad, India).

Assoc. Prof. Dr. Hüseyin PAMUKÇU (Afyon Kocatepe University Faculty of Tourism, Department of Gastronomy and Culinary Arts, Lecturer, International Halal Tourism Association Advisory Board Member).

Dr. Khairusy Syakirin Has-Yun Bin Hashim (International Islamic University, Malaysia).

Asc. Prof. Dr. Hajah Mariam binti Abdul Latif (Faculty of Food Science and Nutrition Universiti Malaysia Sabah).

Prof. Dr. Abdul Rohman (Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta, Indonesia).

Prof. Dr. Hamzah Mohd. Salleh (Halalan Thayyiban Research Centre, Sultan Sharif Ali Islamic University, Brunei Darussalam).

Asc. Prof. Dr. Moohamad Ropaning Sulong (Halalan Thayyiban Research Centre, Sultan Sharif Ali Islamic University, Brunei Darussalam).

Assoc. Prof. Dr. Alina Abdul Rahim (Sains Islamic University of Malaysia, Faculty of Science and Technology, Malaysia).

Dr. Laila Rahmawati (Research Group Coordinator of Halal Detection and Authentication of Research Center for Food Technology and Processing, Indonesia).

Furkan Said SÜRAL (Lokman Hekim University, Corporate Communications Coordinator).

Res. Ass. Hasan Tahsin ŞEN (Pharmacist Lokman Hekim University Faculty of Pharmacy Pharmaceutical Chemistry USA Research Assistant Central Advisory Board Member).

Prof. Dr. Murat ŞİMŞEK (Marmara University, Institute of Islamic Economics and Finance, Islamic Economics and Finance)

Prof. Dr. Mustafa TAYAR (Uludağ University, Department of Food Hygiene and Technology)

Assoc. Prof. Dr. Ömer Akgün TEKİN (Akdeniz University Manavgat Tourism Faculty Gastronomy and Culinary Arts Department International Halal Tourism Association).

Fatma Betül TELLİOĞLU (Lokman Hekim University, Halal Product Application and Research Center System Manager)

Dr. Hediye GÜLTEKİN

Lecturer.  Emrullah Ahmet TURHAN (General Secretary of the International Halal Tourism Association).

Assoc. Prof. Dr Can TÜRK (Lokman Hekim University, Halal Product Application and Research Center Board Member).

Prof. Dr. Yücel ÜNAL (Aksaray University, Faculty of Veterinary Medicine, Department of Animal Nutrition, Aksaray).

Prof. Dr. Hüsamettin VATANSEV (Selçuk University Faculty of Medicine, Department of Medical Biochemistry).

Dr. Satriyo Krido Wahono (Head of Research Center for Food Technology and Processing, National Agency for Research and Innovation, Indonesia).

Prof. Dr. Hasan YETİM (Istanbul Sabahattin Zaim University, Department of Food Engineering and Halal Food R&D Center).

Asc. Prof. Dr. Nurrulhıdayah Ahmad FADZILLAH (International Institute for Halal Research and Training - INHART)

 Scientific Advisory Board

(By Family Name)

Ammar Ahmed (Islamic Banking and Finance, Dubai, United Arab Emirates).

Prof. Dr. M. Yücel AĞARGÜN (Medipol University Faculty of Medicine, Department of Psychiatry).

Dr. Muhlis AKAR (Presidency of Religious Affairs).

Prof. Dr. Mehmet AKBULUT(Selçuk University, Faculty of Agriculture, Department of Food Engineering).

Prof. Dr. Mehmet GÜRBİLEK (Konya Necmettin Erbakan University Faculty of Medicine, Department of Biochemistry).

Prof. Dr. Mustafa ALİŞARLI (Ondokuz Mayıs University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology).

Prof. Ts. Dr. Azura Amid (International Institute for Halal Research and Training International Islamic University Malaysia, Malaysia).

Prof. Dr. Orhan BATMAN (Sakarya University of Applied Sciences, Faculty of Tourism, Tourism Management).

Prof. Dr. Fahri BAYİROĞLU (Yıldırım Beyazıd University, Faculty of Medicine, Department of Physiology)

Prof. Dr. Cengiz CANER (Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering

Prof. Dr. Hayri COŞKUN (Bolu Abant İzzet Baysal University, Faculty of Engineering, Department of Food Engineering)

Prof. Dr. Orhan ÇEKER (Retired faculty member, Konya Necmeddin Erbakan University, Faculty of Theology, Department of Fiqh).

Assoc. Prof. Dr. Ayhan ÇETİNKAYA (Bolu Abant İzzet Baysal University, Faculty of Medicine, Department of Physiology)

Dr. Mete ÇEVİK (Halal Accreditation Agency HAK, Halal Accreditation Expert)

Prof. Dr. İlhan ÇİFTÇİ (Selçuk University Faculty of Medicine, Department of Pediatric Surgery).

Prof. Dr. Ali Savaş ÇİLLİ (Sakarya University. Faculty of Medicine, Department of Psychiatry).

Prof. Dr. Nesrin CEYLAN (Ankara Yıldırım Beyazıt University, Faculty of Medicine, Department of Child Health and Diseases)

Prof. Dr. Winai DAHLAN (Founder Director of the Halal Science Center Chulalongkorn University, Thailand).

Assoc. Prof. Dr. Ayhan DAĞ (Lokman Hekim University, Faculty of Health Sciences, Department of Nutrition and Dietetics).

Dr. Musta DERECİ (Chairman of the Advisory Board of Hayat Finans Katılım Bankası A.Ş., İSFA Islamic Finance Consultancy, Advisory Committee Member).

Prof. Dr. İbrahim DİLER (Bursa Technical University, Department of Biomolecular Enginering.)

Prof. Dr. Adem ELGÜN (Retired Faculty Member).

Prof. Dr. İrfan EROL (Lokman Hekim University and Atılım University, Faculty of Health Sciences, Department of Nutrition and Dietetics).

Dr. Andi Febrisiantosa, (Coordinator for Halal Research Topic of Research Center for Food Technology and Processing, Indonesia)

Asc. Prof. Dr. Nurrulhıdayah Ahmad FADZILLAH (International Institute for Halal Research and Training - INHART)

Prof. Dr. Muazzez GARİPAĞAOĞLU (Fenerbahçe University, Faculty of Health Sciences, Department of Nutrition and Dietetics)

Assoc. Prof. Dr. Zeynep GÖKTAŞ (Hacettepe University, Faculty of Health Sciences, Department of Nutrition and Dietetics)

Prof. Dr. H. Mehmet GÜNAY (Sakarya University, Faculty of Theology, Department of Fiqh, Halal Accreditation Agency).

Prof. Dr. Dhouib Hamadi (Faculty of Letters, University of Sfaxc, Tunisia)

Prof. Dr. Mohd. Salleh Hamzah (International Islamic University, Department of Biotechnology Engineering, Malaysia).

Dr. Khairusy Syakirin Has-Yun Bin Hashim (International Islamic University, Malaysia).

Dr Javed Jamil (Chair in Islamic Studies and Research, Yenepoya University, Mangalore India).

Ömer Karakuş (KFK A.Ş. Katılım Finans Kefalet A.Ş. General Manager).

Prof. Dr. Asad Ullah Khan, (Biotechnology Unit, Aligarh Muslim University, Aligarh India).

Prof. Dr. Mete KÖKSAL (Lokman Hekim University, Halal Product Application and Research Center Board Member, LHÜ Faculty of Medicine Faculty Member).

Prof. Dr. Saffet KÖSE (Izmir Katip Çelebi University, Faculty of Islamic Sciences).

Prof. Dr. Ercan KURAR (Konya Necmettin Erbakan University, Meram Faculty of Medicine, Department of Medical Biology)

Prof. Dr. Erdoğan KÜÇÜKÖNER (Süleyman Demirel University, Faculty of Engineering, Department of Food Engineering)

Prof. Dr. İbrahim KÜRTÜL (Bolu Abant İzzet Baysal University, Faculty of Medicine, Department of Anatomy).

Asc. Prof. Dr. Hajah Mariam binti Abdul Latif (Faculty of Food Science and Nutrition Universiti Malaysia Sabah).

Prof. Dr. Salih MOLLAHALİLOĞLU Ankara Yıldırım Beyazıt University, Faculty of Medicine, Department of Public Health Traditional and Complementary Medicine Center

Mufti Rafeeq Ahmed Nizami (Jamuatil Banath, Hyderebad, India).

Asc. Prof. Dr. Alina Abdul Rahim (Sains Islamic University of Malaysia, Faculty of Science and Technology).

Dr. Laila Rahmawati (Research Group Coordinator of Halal Detection and Authentication of Research Center for Food Technology and Processing, Indonesia).

Prof. Dr. Gürkan ÖZTÜRK (Medipol University, Faculty of Medicine, Department of Physiology)

Assoc. Prof. Dr. Mahmut SAMAR (Ankara Social Sciences University, Faculty of Theology, Department of Islamic Law)

Prof. Dr. Talat SAKALLI (Süleyman Demirel University, Faculty of Theology, Department of Hadith).

Prof. Dr. Abdul Rohman (Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta, Indonesia).

Asc. Prof. Dr. Moohamad Ropaning Sulong (Halalan Thayyiban Research Centre, Sultan Sharif Ali Islamic University, Brunei Darussalam).

Dr. Necip Saygın SUNGUR (KFK Deputy General Manager).

Dr. Lecturer Member Mehmet Fatih SÜRMEN Lokman Hekim University, Faculty of Medicine, Department of Anesthesiology and Reanimation, Traditional and Complementary Medicine Center

Prof. Dr. A. Zeki ŞENGİL (Medipol University International Faculty of Medicine, Department of Microbiology).

Assoc. Prof. Dr. Ömer Akgün TEKİN (Akdeniz University Manavgat Tourism Faculty Gastronomy and Culinary Arts Department International Halal Tourism Association).

Lecturer Emrullah Ahmet TURHAN (General Secretary of the International Halal Tourism Association).

Prof. Dr. İdris TÜREL (Bolu Abant İzzet Baysal University, Faculty of Medicine, Department of Medical Pharmacology).

Assoc. Prof. Dr. Can Türk (Lokman Hekim University, Halal Product Application and Research Center Board Member).

Prof. Dr Yücel ÜNAL (Aksaray University, Faculty of Veterinary Medicine, Department of Animal Nutrition).

Prof. Dr Hüsamettin Vatansev (Selçuk University Faculty of Medicine, Department of Medical Biochemistry).

Prof. Dr. Celalettin VATANSEV (Konya Necmettin Erbakan University, Faculty of Medicine, Department of General Surgery).

Prof. Dr. Hasan YETİM (Istanbul Sabahattin Zaim University, Department of Food Engineering and Halal Food R&D Center).

Prof. Dr. Hür Mahmut YÜCER (Health Sciences University, Hamidiye Faculty of Health Sciences, Department of Social Work).

Prof. Dr. Ender YARSAN (Ankara University Faculty of Veterinary Medicine, Department of Pharmacology).

Assoc. Prof. Dr. Muhammet YÜCEER (Çanakkale Onsekiz Mart University, Çanakkale Technical Sciences Vocational School, Food Processing Department)

Congress Topics

Traceability in Halal Products and Services and Current Developments in the Halal Ecosystem

TOPICS

Important Dates

Scientific Program: 17-18 May 2024

Social Program: 19 May 2024

Paper Submission Deadline: 15 March 2024

Final Notification of the Evaluation Results of the Papers to the Author: 15 April 2024

REGISTRATION

Types of Participants:

Auditor: Attendees will receive a name badge, a certificate of participation, and refreshments during coffee breaks for two days.

Participation is complimentary.

Click here to register

Presenter: Individuals presenting either oral or poster presentations at the congress. Participants will receive a name badge, a certificate of participation, lunch for two days, and refreshments during coffee breaks for two days.

Participation fee: 50 USD

Click here to register

Undergraduate and Graduate Student Participant: Graduate students presenting either oral or poster presentations at the congress. These participants will receive a name badge, a certificate of participation, lunch for two days, and refreshments during coffee breaks for two days.

Participation fee: 25 USD

Click here to register

Invited Speaker: Invited speakers will receive a name badge, a certificate of participation, lunch for two days, and refreshments during coffee breaks for two days.

There is no participation fee for invited speakers.

Click here to register

Sponsor and Exgibiting Company Staff: Badge, participation certificate for the company, two days of lunch, and two days of coffee break refreshments will be provided. (Max. of 3 people per company.)

There is no participation fee

Click here to register

Social Program: If there are 10 or fewer participants, there will be no social program and a refund will be provided.

Participation fee: 25 USD

 Click here to register

Gala Dinner Invitation: At the conclusion of the symposium, we are pleased to offer an evening gala dinner. This event provides an excellent opportunity for colleagues to relax after a day's work and enjoy a convivial atmosphere. All participants, whether presenting or attending in any capacity, are invited to join us. Please use the link below to access the registration form for the gala dinner.

Participation fee: 25 USD

Click here to register

International guests may send their registiration payments to the bank acoounts the following. Instead of sending their registitration price they can make their payment by cash on Halal Congress dates.

Bank Account Details

TEB Çankaya Ankara Branch

USD AccountNo: 90429169

USD IBAN No : TR20 0003 2000 0000 0090 4291 69

SWIFT CODE: TEBUTRIS382

BANK: Türkiye Ekonomi Bankası (TEB)

BANK CODE: 0032

BRANCH NAME: Çankaya Ankara Şubesi

BRANCH CODE: 382

ADDRESS OF THE BRANCH: Simon Bolivar Cad.No:17 Çankaya / Ankara

ACCOUNT HOLDER: Lokman Hekim Üniversitesi

SCIENTIFIC PROGRAM

Friday, May 17

08:00-09:30 Registration

09:30-9:45 Opening Ceremony

9:45-10:45 Protocol Speeches

10:45-11:15  Music Recital (Ankara Music and Fine Arts University)

11:15-12:00 Opening Speech: Daily Life and Halal Awareness  (Prof. Dr. Abdurrahman HAÇKALI, (The Presidency of Religious Affairs (Diyanet), President of the Higher Board of Religious Affairs)

12.00-14:00 Lunch, Cuma Prayer 

Moderator: İhsan ÖVÜT, Prof. Dr. Mehmet GÜNAY

Session I: Standardization Halal Certification, Halal Accreditation, International Recognition, Traceability in Halal Products and Services (14:00-15:30)

1.      Traceability in Halal Products and Services; Conceptual framework, Scope, Operation and Sustainability (Prof. Dr. Hamzah Mohd. Salleh (Halalan Thayyiban Research Centre, Sultan Sharif Ali Islamic University, BRUNEI DARUSSALAM).

2.      Standards and HAK for Halal Conformity Assessment Bodies to Comply With (Erdem BAŞDEMİRCİ, HAK, Head of Halal Accreditation Department)

3.      Current Developments on OIC/SMIIC Halal Accreditation and IFHAB (International Forum of Halal Accreditation Bodies) (Zafer SOYLU, IFHAB Board Member, HAK Chairman)

4.      An Example of a Consumer and Producer Friendly Application: Food Meter® (Prof. Dr. Fatih GÜLTEKİN, Rector, Lokman Hekim University)

15:30-15:44 Coffee Break 

Moderator: Prof. Dr. Mehmet AKBULUT, Prof. Dr. Hasan YETİM

15:45-17:15 Session II: Biotechnological Approaches in Halal Food 

1.      Biotechnological Methods in Food and Feed Production - Prof. Dr. Osman SAĞDIÇ (Yıldız Technical University, Faculty of Chemical And Metallurgy, Department of Food Engineering)

2.      The Process of Artificial Meat - Prof. Dr. Halit CANATAN (Erciyes University, Faculty of Medicine, Division of Basic Medical Sciences, Department of Medical Biology)

3.      Ethyl Alcohol Used as a Solvent in Foods: Alternative Methods and Sources - Prof. Dr. Mehmet Akbulut (Selcuk University, Faculty Of Agriculture, Department of Food Engineering)

4.      Fiqh Evaluation - Prof. Dr. Orhan ÇEKER (Retired Faculty Member, Necmettin Erbakan University, Faculty of Theology, Department of Islamic Law

Assoc. Prof. Dr. Mahmut SAMAR, Social Sciences University of Ankara, Faculty of Theology, Department of Islamic Law.)

Saturday, May 18

Moderator: Prof. Dr. Murat ŞİMŞEK, Doç. Dr. Hüseyin PAMUKÇU

09:00-10:30 Session III: Halal Tourism and Halal Finance 

1.      Management and Standardization of Halal Concept Hotel, and Halal Tourism and Consumer Behavior, - Prof. Dr. Orhan Batman (Sakarya University of Applied Sciences, Faculty of Tourism)

2.      Halal Tourism: A Standardization Perspective -Yasin ZÜLFİKAROĞLU (Expert, SMIC General Secretariat)

3.      Halal Industry and Islamic Finance in the Context of Maqasid-i Sharia - Prof. Dr. Abdurrahim KOZALI (Marmara University, Institute of Islamic Economics and Finance)

4.      Halal Finance in Halal Products and Services

Current Approaches in Finance Practices: The Position of Halal Finance in the Context of Halal Food, Halal Tourism, Halal Textiles and Halal Cosmetics - Dr. Mustafa DERECİ (ISFA, Islamic Finance Consultancy)

10:30-10:44 Coffee Break 

13:30 - 14:00 Poster Evaluation

                       (Poster owners must be present with their posters during these hours.)

(P-01) NATURAL AND HEALTHY CHOICES AS COLORANTS IN FOODS: BETALAINS

Fatma Zehra Dursun, Hacer Çoklar, Mehmet Akbulut

(P-02) EVALUATION OF PLASTIC FOOD PACKAGING MATERIALS IN TERMS OF HALAL COMPLIANCE

Fatma Betül Tellioğlu, Cengiz Caner, Muhammed Yüceer

(P-03) POTENTIAL HALAL CONTROL POINTS IN FOOD LOGISTICS

Sümeyye Aktaş, Cengiz Caner, Muhammed Yüceer

(P-04) IS CUPPING THERAPY EFFECTIVE IN BLOOD DETOXIFICATION?

Sümeyye Koç, Arzu İrban, Fatih Gültekin, Eray Metin Güler

(P-05) TRANSREGIONAL HALAL NETWORKS: TOWARDS A GLOBAL UNIFIED HALAL STANDARDS?

Nur Atmaca

(P-06) UNLOCKING SAFETY AND EFFICACY: INNOVATIONS IN NANOEMULSION

FORMULATIONS FROM FISH BY-PRODUCTS AND LEMON OIL

Amal A. M. Elgharbawy, Amira Ayman Hendawy, Nor Azrini Nadiha Azmi, Nurhidayu Al-Saari, and

Hamzah Mohd Salleh

(P-07) HEALTHY AND HALAL NUTRITION AWARENESS AND ATTITUDE OF EMPLOYEES AND STUDENTS

Nilüfer Alpaslan, Hüsamettin Vatansev, Muslu Kazım Körfez

(P-08) COMPARATIVE REVIEW OF ISLAMIC CROWDFUNDING STANDARDS

Arif Köseoğlu, Ahmet Şahbaz

Moderator: Prof. Dr. İlhan ÇİFTÇİ, Dr. Muhlis AKAR

10:45-12:15 IV: Halal Living and Spaces 

1.      Living Life with Grace - Prof. Sadettin Ökten (MD)

2.      Islamic Architecture and Environmental Psychology - Asst. Prof. Dr. Navid KHALEGHIMOGHADDAM (Konya Food and Agriculture University, Faculty of Engineering and Architecture, Department of Interior Architecture)

3.      Sacred Places and Privacy in the Historical Process - Assoc. Prof. Dr. Zekiye Sönmez ( Afyon Kocatepe University, Faculty of Islamic Sciences)

4.      Power and Morality in Space - Dr. Savaş Şafak BARKÇİN (İstanbul Sabahattin Zaim University)

12:15-14:00 Lunch 

Moderator: Prof. Dr. Hamzah MOHD. SALLEH, Prof. Dr. Erdoğan KÜÇÜKÖNER

14:00-15:30 Session V: Current Developments in Halal Practices in the World 

1.      OIC/SMIIC Standards on Halal Issues and Halal Quality Infrastructure - İhsan ÖVÜT (General Secretary of SMIIC, Türkiye)

2.      National Experiences in the Halal Industry in Indonesia: Regulatory, Legislative and Practical Experiences - Mr. Muhammad Aqil Irham (Head of Indonesia Halal Product Assurance Agency (BPJPH)

3.      National Experiences in the Halal Industry in Malaysia: Regulatory, Legislative and Practical Experiences - Dr. Johari Latif (Head of IHAB; Malaysia Halal Council Secreteriat, Deparment of Islamic Development Malaysia

4.      Current Developments in Halal Concept in Nigeria - Dr. Mohammed Zakir İbrahim (Nigeria)

15:30-15:44 Coffee Break 

Moderator: Prof. Dr. Hüsamettin VATANSEV, Prof. Dr. Fahri BAYIROĞLU

15:45-17:15 Session VI: Halal Life and Health Practices 

1.      Healthy Nutrition Principles with the Consideration of our Prophet’s, Muhammed (PUH) Practices Assoc. Prof. Dr. Tülay OMMA (Lokman Hekim University, Department of Endocrinology and Metabolic Diseases)

2.      Animal Cells-Derived Supplements and Biopharmaceuticals - Prof. Dr. Seyfullah Oktay ARSLAN (Ankara Yıldırım Beyazıt University, Faculty of Medicine, Department of Medical Pharmacology)

3.      Halal Concept in Cosmetics and Personal Care Products  - Dr. Amal A. M. Elgharbawy (International Islamic University Malaysia, Head of International Institute for Halal Research and Training (INHART)

4.     Halal Concept in Health Service Delivery - Prof. Dr. Aminud Che Ahmad (International Islamic University, Kulliyyah of Medicine, Malaysia)

17:15 - 17:30 : Award Ceremony

PARALLEL SESSIONS

Friday, May 17

HALL 1

14:00-15:00 SESSION 1

Moderator: Prof. Dr. Erdoğan KÜÇÜKÖNER

1. Ethyl Alcohol Content In Some Fermented And Flavored Beverages-

Fatma Nur GÜMÜŞ, Hacer ÇOKLAR, Mehmet AKBULUT

2. Determining The Factors Affecting Halalness In The Boza Production Process

Nazire Kardelen TABAKLAR

3. Determination Of Adulterated Olive Oil By GC Method

Abdullah ÖKSÜZ, Şenay Burçin ALKAN

4. Development Of An Aptasensor For Rapid And On-Site Detection Of Porcine Meat

Mediha Esra ALTUNTOP YAYLA, Canan DOĞAN EKİNCİ

15:15-16:15 SESSION 2

Moderator: Prof. Dr. Süleyman ALEMDAR

1. Evaluation Of Cultured Meat In Terms Of SMIIC Halal Certification Approach

İsra YİĞİTVAR

2. Genotoxicity Of Sunflower Lecithin On Human Peripheral Lymphocytes

Doğukan EROĞLU, Selçuk ÇEKER

3. The Importance Of Seaweed As Food

Belma KONUKLUGİL

4. Extraction Methods In Food And Evaluation Of Food Extracts In Terms Of Halal

Serdar YEŞİL, Mehmet AKBULUT, Hacer ÇOKLAR

16:30-17:30 SESSION 3

Moderator: Prof. Dr. Metin YILDIRIMKAYA

1. Spiritual Fulfillment Or Abstract Nourishment As A Measure To Prevent Overeating

Hediye GÜLTEKİN

2. The Relationship Between Nutrition And Health From An Islamic Perspective

Hasan Hüseyin YILDIRIM

3. Ethical Epıstemology Of Halal Nutrition

Nurefşan BULUT USLU

4. Effects Of Protein Supplements On Exercise Performance And Muscle Mass

Fatih GÜLTEKİN, Kübra İZLER, Sümeyye KOÇ, Ayşe Şeyma ÇOBAN

HALL 2

14:00-15:00 SESSION 1

Moderator: Doç. Dr. Ayhan DAĞ 

1. Artificial Intelligence In Halal Food Traceability

Ayten EROL

2. Kombu Tea: Functional Properties And Halal Dimension

Süleyman GÖKMEN, Hasan YETİM

3. The Place Of Sustainable Animal Protein Sources Alternatives From A Halal Food Perspective

Sümeyra ŞAHİN BAYRAM

15:15-16:15 SESSION 2

Moderator: Doç. Dr. Tülay OMMA

1. The Effect Of Nutrition According To Temperament On Healthy Life

Tuğba KUNDAKCI, Hüsamettin VATANSEV

2. The Influence Of Belief And Culture On Muslims' Dietary Behaviors

Hediye GÜLTEKİN

3. The Relationship Between Nutrition Label Reading Awareness And Healthy And Halal Nutritional Attitudes In Adults

Fadime OVALI, Fatma ŞENGÜL, Hüsamettin VATANSEV

4. The Perspective Of Halal Nutrition: A Healthy And Sustainable Lifestyle Approach

Zeynep ERKOÇ, Solmaz Ece YILMAZ

16:30-17:30 SESSION 3

Moderator: Prof. Dr. Hür Mahmut YÜCER

1. Leasing And Sukuk Practices In The Context Of Risk Reduction Methods In Modern Islamic Finance Practices

Yunus ARAZ

2. Collaboration Of Participation Finance And Halal Value Chain From The Perspective Of Responsible Investment

Mahmut SAMAR, Nafiye AYDIN

3. An Examination Of Halal Finance And Halal Food As An Integrated Ecosystem

Ömer Faruk GÜNEŞER, Eyyüp Yakup GEDİKLİ

4. The Role Of Foundations In Islamic Social Finance: Analysis Of Interactions, Contributions, And Relationships With Financial Institutions

Mehmet Emin KARAASLAN

Saturday, May 18

HALL 1

09:00-10:00 SESSION 1

Moderator: Prof. Dr. Mete KÖKSAL

1. Concepts Of Halal And Haram In The Religious Culture And Ethics Curriculum In The Context Of Halal Awareness Formation

Muharrem ATABAY, H. Yusuf ACUNER

2. A Different Perspective On Halal: Evaluating Early Sufi Views On Halal Food In The Context Of Moral Competence

Edibe TAŞ

3. Material And Spiritual General Principles Of Halal Trade In Islamic Economic Thought And The Role Of Hisbe Organization

Mehmet Emin NAS

4. The Contribution Of The Attitude Of Taqwa To The Development Of Halal Earnings Awareness- An Evaluation In Terms Of Sufi Psychology

İbrahim IŞITAN

10:15-11:15 SESSION 2

Moderator: Doç. Dr. Mevlüt KARADAĞ

1. Ethics Of Digital Communication In The Business World

Hasan Fehmi ATASAGUN, Ayça GÖKYER, Ebru GÖNÜLAL, Yasemin FINDIK

2. The Effect Of Digital Consumption On Waste In The Context Of Halal Life

Büşra ÖKTEN

3. Determining Zakat Matrah From The Financial Statements Of Companies Within The Scope Of Halal Earnings

Mehmet Ali DURMUŞ, Yunus CERAN

11:30-12:30 SESSION 3

Moderator: Prof. Dr. Erdoğan KÜÇÜKÖNER

1. The Halal Industry: Rapid Growth, Complexities And Challenges  

Sümeyye AKTAŞ, Cengiz CANER, Muhammed YÜCEER

2. A SWOT Analysis On Halal Medical Tourism Market In Turkiye

Muhammet Raşit AKSOY, Mehmet YORULMAZ, İlhan ÇİFTÇİ

3. Rigorous Control Of Halal Boosts Trust And Improve Halal Ecosystem

Ali Abd El-Razig Ali Lutfi

4. Cooperation Between Uzbekistan And Turkey In The Cultural Sphere

Imamov Bobir Khojanazarovich

14:00-15:00 SESSION 4

Moderator: Prof. Dr. Mete KÖKSAL

1. Empowering Halal Integrity: The Pivotal Role Of Digital Solutions In Enhancing Certification Transparency, Efficiency, And Accessibility

Musab Talha AKPINAR, Muhammed Emin KARABACAK

2. Enhancing Halal Certification Verification Through The Integration Of Blockchain And Quick-Response Code Technology

Heesong Koh, Elif Kübra ÖVÜT

3. Examination Of Traceability System In Halal Quality Infrastructure Based On OIC/SMIIC Standards

Fatma Betül TELLİOĞLU

4. The Scale Of Halal Certification In Our Society

Muhammet Ali BAL, Bahadır ÖZTÜRK, Esranur BAL, Hüsamettin VATANSEV, Muslu Kazım KÖREZ

15:15-16:15 SESSION 5

Moderator: Prof. Dr. Erdoğan KÜÇÜKÖNER

1. The Role Of Digital Media In Halal Food In Germany: A Review On Companies, Certificates And Muslim Consumers

Dilara Sultan FASLAK

2. Considerations For The Halal Certification Of Cultivated Meat: A Singapore Perspective

Zalman Putra Ahmad Ali, Nurul Hidayah Abubakar, Izal Mustafa Kamar

3. Implementation Of OIC/SMIIC Halal Standards In Africa: Current Status And Challenges 

Abdoul Fathi SANOGO

4. Halal-Based Healthcare Service: Patients’ Experiences And Challenges In Performing Solah In Hospital

Ratna Zuhairah Abdul Halim, Sanisah Saidi, Mohamad Firdaus Mohamad Ismail, Nazri Mohd Yusof, Aminudin Che-Ahmad

HALL 2

09:00-10:00 SESSION 1

Moderator: Prof. Dr. Fatih BAKIR

1. Investigation Of The Awareness Level Of The Concept Of Halal In Pharmaceuticals Among Healthcare Professionals

Fatma SENGUL, Fadime OVALI, Husamettin VATANSEV

2. Beauty That Comes With A Small Bite

Fatma ÇORUK, Hüseyin AYHAN

3. Navigating Halal Talent Sustainability Insights And Strategies For Halal Ecosystem From Malaysia’s Perspective

Norhayati Rafida, Abdul Rahim, Muhammad Nizam, Awang@Ali

4. Erosion Of The Concept Of Treatment In IVF Centers And Violation Of Halal Life Limits-The Case Of Northern Cyprus

Ülfet GÖRGÜLÜ, Fatma Zehra ÖZASLAN

10:15-11:15 SESSION 2

Moderator: Prof. Dr. İsmet ŞAHİN

1. Halal Life In The Digital World: Social Awareness And Attitude Analysis

Eissa ALMAGHREBİ, Fatma AKAT, Hakan VATANSEV, Hüsamettin VATANSEV

2. Updating The Halal Standard In Line With The Global Boycott Movement

Adnan A.M OWEIDA

11:30-12:30 SESSION 3

Moderator: Prof. Dr. Zehra GÖLBAŞI

1. Transformational Leadership Of Prophet Muhammad (PBUH)

Hasan Fehmi ATASAĞUN, Yasemin FINDIK, Ebru GÖNÜLAL, Ayça GÖKYER

2. Enabling The Philippine Halal Industry Through Science, Technology, And Innovation

Sales, Anthony C., Parcon, Ma. Rachel V., Morales, Agnes G., Lamparas, Alma R., Domingo, Mirasol G., Catoera, Christine Esther Flor L.

3. Investigation Of Hepatotoxicity In Children With Fatty Liver Disease

Esranur BAL, Hakan CANDAN, Fuat BUĞRUL, Meltem GÜMÜŞ, Hüsamettin VATANSEV, Muhammet Ali BAL

14:00-15:00 SESSION 4

Moderator: Prof. Dr. Mehmet ÖZDEMİR

1. Cosmetic Use And Halal Product Preferences: Analysing Participant Opinions

Fatma AKAT, Eissa ALMAGHREBİ, Hakan VATANSEV2, Hüsamettin VATANSEV

2. Comparative Study Of Kaolin And Bentonite Clay As Potential Materials For Halal Sertu In Healthcare Applications

Aminudin Che-Ahmad, Abdul Rahman Al-Azmi, Zuraida Ahmad, Noorasikin Samat, Norshahida Sarifuddin, Mohd Shukrimi Awang

3. What Do We Know About Autism Spectrum Disorder And The Microbiota And Brain-Gut Relationship

Behiye Nur KARAKUŞ, Faik ÖZDENGÜL

4. Halal Market Approaches In Agrıcultural Activities And Contributions To The Economy

Tuba ALBAYRAK, Nevzat ARTIK

15:15-16:15 SESSION 5

Moderator: Mine ATAMAN

1. Halal Living Spaces In Search Of 21st Century Planning Theory

Fatiha Nur TERLEMEZ, Rumeysa YILDIZ

2. Halal Practices In Oral-Dental Health And Hygiene

Hatice Feyza AKBULUT

3. Gaps And Opportunities In Delivering Halal Education And Training: Case Study Of New Halal Science Degree Program At Government College University Faisalabad, Pakistan

Muhammad Umair Arshad

Sunumlar

SOCIAL PROGRAM

If there are 10 or fewer participants, there will be no social program and a refund will be provided

Social program fee: 25 USD

Click for social program registration

Program:

- 11:30 Presidential National Library

- 13:00 Hamamönü and historical Ankara houses tour

- 15:30 Hacı Bayram-ı Veli Mosque

WRITING GUIDELINES

ABSTRACT AND FULL PAPER SUBMISSION GUIDELINES

General Principles:

• Abstracts must be prepared using Microsoft Word and can only be submitted through the online abstract submission system on the congress website.

• All texts should be written in Times New Roman font, size 12, with 1.5 line spacing. No space should be left before or after paragraphs.

• Submissions can be made in either Turkish or English.

• Papers may be presented as posters or oral presentations.

• Authors can choose to present their papers either as an oral presentation or a poster.

• Submitted papers will be evaluated by the congress scientific committee and referees; the suitability and acceptance of the papers and the form of presentation will be decided by the Scientific Committee.

• To have an abstract accepted, the presenting author must be registered for the congress.

• An author may participate in the congress with a maximum of two papers.

• The deadline for abstract submission is March 15, 2024.

• The results of the evaluations will be sent to the email address provided during abstract submission by April 15, 2024.

• Accepted papers will be included in the Congress Book and published on the congress website.

Abstract Writing Guidelines:

• Abstracts should be prepared in either Turkish or English. For papers presented in Turkish, an English abstract (abstract) must also be included.

• Title: Should not exceed 15 words and should not include abbreviations.

• Authors' names and affiliations: Academic titles should not be included; only first and last names should be listed. The name of the presenting author should be underlined.

• Turkish abstracts should not exceed 250 words (excluding the title, author names, institutional information, and keywords).

• Turkish and English abstracts should be prepared under the same rules.

• Abbreviations should not be used in the abstracts.

• Abstracts should not include tables, figures, or references.

• 
  

Full Paper Writing Guidelines:

·         We request to submit article in MS Word form

·         Title: Should not exceed 15 words and should not include abbreviations.

·         Authors' names and affiliations: Academic titles should not be included; only first and last names should be listed. The name of the presenting author should be underlined.

·         Research articles should be written using the headings abstract, objectives, methods, findings, and conclusions. The use of subheadings in reviews is left to the discretion of the author. Abstracts should be limited to 150-300 words.

·         Keywords: Should be limited to five words, separated by commas.

·         Fonts  should be Times new roman 11 font size and with 1.5 paragraph space.

·         Full papers should be prepared with a minimum of 1500 words and a maximum of 2500 words, excluding the title, authors, abstract, and references.

·         Texts can be prepared in either Turkish or English. If prepared in Turkish, an English abstract (Abstract) should be added after the abstract.

·         Table, figure, graph etc. contents must take place within the main manuscript as exactly required. Tables and figures must have a 10-font size, unlike the main text. Tables and figures must be aligned left with no text wrapping. Captions must take place before the tables, while must take place after the figure.

·         Titles, subtitles, table and figure captions should be numbered decimally like; 1., 1.1., 1.1.1; 2., 2.1., 2.1.1,

·         In the references section, the references should be sorted alphabetically. All sources must be referred in a consistent manner. Journals titles should be abbreviated according to the conventional ISO abbreviations. APA 7th Edition Style Guide can be consulted for other citations and references procedures

[Click here for a Turkish Abstract Example]

[Click here for a Turkish Full Paper Example]

[Click here for an English Abstract Example]

[Click here for an English Full Paper Example]

Poster Presentation Guidelines:

• The poster should be prepared as a single piece with a width of 70 cm and a length of 90 cm.

• The names of the authors of the paper should be written without titles, and the name of the author presenting the poster should be underlined.

• Posters should include the institutional and contact information of all authors.

• Authors should be present at their posters during the designated discussion time, date, and place.

PAPER AWARDS

Oral and poster presentations will be evaluated by the scientific committee, and the top three submissions will be awarded.

CERTIFICATE OF PARTICIPATION

Dear participants,

You can access the certificate issued in your name by entering your Turkish ID number or phone number on the certificate inquiry screen.

Sure, here is the translation:

For any issues you encounter on the inquiry screen, you can send an email to kurumsal.iletisim@lokmanhekim.edu.tr.

Click here for the digital certificate.

CONGRESS BOOK

The Congress Book, which includes oral and poster presentations presented at the congress, has been published digitally. 

Youcan access the congress book by click here

Sponsorship - Stant

Various sponsorship opportunities will be available at the congress. The following benefits and rights will be provided to our sponsoring organizations:

Sponsorship Types and Rights

• Main Sponsorship

• The Main Sponsor is to be the sole institution, no other main sponsors are accepted.

• Allocation of a 6 m² empty booth space and the opening of one banner.

• Use of a prominently large logo in printed and digital media and promotional films prepared for the congress.

• Promotional film screening before the official opening of the congress (3 min).

• Short corporate promotional film screening during session intervals (3 min in 2 sessions).

• A thank you bulletin for the Main Sponsor.

• Gold Sponsorship

• Allocation of a 4 m² empty booth space and the opening of one banner.

• Placement as a "Gold Sponsor" in printed and digital media and promotional films prepared for the congress.

• In all visual, printed, and digital applications made for the congress, the "Gold Sponsor" logo is to be placed in the second order alphabetically.

• Short corporate promotional film screening during session intervals (2 min in 6 sessions).

• Silver Sponsorship

• In all visual, printed, and digital applications made for the congress, the "Silver Sponsor" logo is to be placed in the third order alphabetically.

• Short corporate promotional film screening during session intervals (2 min in 4 sessions).

• Allocation of a 4 m² empty booth space.

• Bronze Sponsorship

• In all visual, printed, and digital applications made for the congress, the "Bronze Sponsor" logo is to be placed in the fourth order alphabetically.

• Short corporate promotional film screening during session intervals (2 min in 2 sessions).

• Allocation of a 4 m² empty booth space.

• Booth Rental

The cost for a 4m2 space will be 650 USD

SUPPORTERS AND SPONSORS

 Corparete Supportes: 

Scientific Journal Supportes:

• LHÜ Health Sciences
• Dergi Park-Academic Platform Journal of Halal Lifestyle
  
• Indonesian Journal of Halal Research

Sponsors:

Main Sponsorhip: Ziraat Katılım

Gold Sponsorship: Lokman Hekim Health Group

 Silver Sponsorship: Beyza Piliç

Bronze Sponsor: Atatürk Orman Çİftliği, Global Medical, Server Yayınları, Türkiye Diyanet Vakfı

Lokman Hekim University

Lokman Hekim Üniversitesi Helal Ürün Uygulama ve Araştırma Merkezi

Contact

Scientific Secretariat

Dr. Öğr. Üyesi Can TÜRK: canturk@lokmanhekim.edu.tr

+90 542 457 18 55 

Organization Secretariat

Arş. Gör. Hasan Tahsin ŞEN: hasan.sen@lokmanhekim.edu.tr

+90 534 263 75 74