Embedding Halal-Cultured Meat in Higher Education: A Case-Based Approach to Teaching Halal Standards and Food Law in Malaysia

The rise of laboratory-cultured meat offers a novel alternative to conventional meat production, with potential benefits in sustainability, ethics, and food innovation. In Malaysia, the integration of emerging food technologies into halal education remains limited, despite increasing global interest and local relevance. This study aims to explore how halal cultured meat can be embedded as a case study in the teaching of halal food standards within the subject Standard Halal, Food Law and Sanitation at the higher education level. Using a qualitative approach, the research combines expert interviews and document analysis with a comprehensive literature review covering halal dietary principles, cultured meat production techniques, and regulatory frameworks. Key issues examined include halal integrity, food safety, and the risk of meat fraud. Interviews with a certified halal trainer and a biotechnology-informed marketing manager provided insights into the feasibility and challenges of implementing halal-compliant cultured meat in Malaysia. Content analysis of policy documents, industry reports, and media coverage revealed recurring themes related to certification gaps, consumer perception, and regulatory ambiguity. The findings suggest that Malaysia holds significant potential for developing a halal cultured meat industry, provided that implementation strategies are aligned with religious, legal, and sanitary requirements. This study contributes pedagogical insights for educators and proposes a curriculum-oriented framework for integrating emerging food technologies into halal education. Future research should focus on refining production protocols, strengthening regulatory clarity, and assessing student engagement to support broader curriculum adoption and public trust.