Article by SSU International Affairs Office
JAKARTA, Indonesia—Samar State University’s (SSU) faculty member from the College of Industrial Technology (CIT), Assoc. Prof. Janette M. Casuco, crossed borders to participate in a short-term course on “Halal Food Standard Compliance: From Concept to Implementation” held at Universitas Bakrie in Jakarta, Indonesia, from November 24 to December 3, 2024.
This course was a collaborative effort among Universitas Bakrie, the Commission on Higher Education (CHED), the Local Graduate Scholarships Office of the Philippines (HUSAY Scholarship Grant), and the Embassy of the Philippines in Jakarta. It aimed to integrate Halal education into Philippine universities and colleges, emphasizing its practical application in food technology, agriculture, hospitality, and tourism.
Out of the 25 participants, only two hailed from the Visayas region, including Casuco, who represented SSU as its sole scholar.
The program unfolded over ten days, beginning with the delegation’s arrival in Jakarta and a series of enriching activities. The course highlighted a lecture on the importance of Halal in a globalized era and a courtesy visit to the Philippine Embassy. Participants underwent training on the ‘Fundamental Principles of Islamic Law on Halal Foods,’ explored unlawful and doubtful materials, and discussed Halal production practices for various food categories.
Hands-on experiences were a central feature of the program, with visits to YoyiC PT MENGNIU Dairy Indonesia, Bakrie Tower, and PT Aerofood Indonesia offering firsthand insights into Halal compliance. The scholars also engaged in cultural exchange activities with Indonesian peers, with sessions on halal certification and its integration into academic curricula further broadening perspectives.
Reflecting on the program, Prof. Casuco highlighted the visits to Halal production facilities as her standout moments. She described the firsthand exposure to large-scale Halal compliance processes as invaluable, noting the thorough attention required to maintain certification and quality standards. Networking with experts and peers further enhanced the experience, sparking meaningful discussions on embedding Halal principles into education and industry.
“I am thankful for the scholarship, [and] I am now ready to embrace the beauty of food, diversity, and cultural inclusivity,” Assoc. Prof. Casuco remarked.
The program provided participants with comprehensive insights into Halal practices, certification processes, and their applications across sectors such as agribusiness, food technology, nutrition, hospitality, and tourism. The combination of theoretical knowledge, practical exposure, and cultural immersion left a lasting impact, making the program both memorable and transformative.