Perceived versus actual knowledge of alcohol and halal food among food technology undergraduate students in a Malaysian university

Purpose – The purpose of this study is to evaluate the perceived knowledge of the general concept of halal food and actual knowledge of halal food principles with emphasis on alcohol (alcoholic drinks and ethanol). Design/methodology/approach – A cross-sectional descriptive survey, using quantita...

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Main Authors:	Ahmad, Anis Najiha, Yang, Tajul A, Wan Abdullah, Wan Nadiah
Format:	Article
Language:	English English
Published:	Emerald Group Publishing Limited 2015
Subjects:	H Social Sciences (General)
Online Access:	http://irep.iium.edu.my/71262/ http://irep.iium.edu.my/71262/ http://irep.iium.edu.my/71262/1/ahmad2015.pdf http://irep.iium.edu.my/71262/7/71262%20Perceived%20versus%20actual%20knowledge%20SCOPUS.pdf

id	iium-71262
recordtype	eprints
spelling	iium-712622020-02-17T01:00:09Z http://irep.iium.edu.my/71262/ Perceived versus actual knowledge of alcohol and halal food among food technology undergraduate students in a Malaysian university Ahmad, Anis Najiha Yang, Tajul A Wan Abdullah, Wan Nadiah H Social Sciences (General) Purpose – The purpose of this study is to evaluate the perceived knowledge of the general concept of halal food and actual knowledge of halal food principles with emphasis on alcohol (alcoholic drinks and ethanol). Design/methodology/approach – A cross-sectional descriptive survey, using quantitative research methods, was utilized. A self-administered survey was distributed to 188 undergraduate students of the food technology programme at Universiti Sains Malaysia, and a total of 114 responses were obtained. Findings – Results indicate that respondents believed that they have above average competence regarding the concept, sources, ingredients, processing and the overall production of halal foods (score: 3.75-4.18). In addition, all of the 114 respondents also agreed that alcoholic drinks are fundamentally prohibited in Islam. However, the survey also revealed that the respondents were less certain about the application of alcohol in halal food production. Respondents’ actual knowledge on these issues was low to average. Research limitations/implications – This study is limited by its cross-sectional nature. In addition, the research was only conducted on undergraduate-level students of the food technology programme, and therefore, results derived might not be generalized to the other segments of the population. The overall uncertainty and misconception about the application of alcohol in halal food highlights the need to improve the knowledge of these undergraduate students to more than a mere theory of the concepts of halal and haram. Originality/value – No previous study has been conducted to explore the issue pertaining to alcohol in halal food, and this paper categorically strives to fill this gap. Emerald Group Publishing Limited 2015-09 Article PeerReviewed application/pdf en http://irep.iium.edu.my/71262/1/ahmad2015.pdf application/pdf en http://irep.iium.edu.my/71262/7/71262%20Perceived%20versus%20actual%20knowledge%20SCOPUS.pdf Ahmad, Anis Najiha and Yang, Tajul A and Wan Abdullah, Wan Nadiah (2015) Perceived versus actual knowledge of alcohol and halal food among food technology undergraduate students in a Malaysian university. Journal of Islamic Marketing, 6 (3). pp. 294-313. ISSN 1759-0833 https://www.emerald.com/insight/publication/issn/1759-0833/vol/6/iss/3
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English
topic	H Social Sciences (General)
spellingShingle	H Social Sciences (General) Ahmad, Anis Najiha Yang, Tajul A Wan Abdullah, Wan Nadiah Perceived versus actual knowledge of alcohol and halal food among food technology undergraduate students in a Malaysian university
description	Purpose – The purpose of this study is to evaluate the perceived knowledge of the general concept of halal food and actual knowledge of halal food principles with emphasis on alcohol (alcoholic drinks and ethanol). Design/methodology/approach – A cross-sectional descriptive survey, using quantitative research methods, was utilized. A self-administered survey was distributed to 188 undergraduate students of the food technology programme at Universiti Sains Malaysia, and a total of 114 responses were obtained. Findings – Results indicate that respondents believed that they have above average competence regarding the concept, sources, ingredients, processing and the overall production of halal foods (score: 3.75-4.18). In addition, all of the 114 respondents also agreed that alcoholic drinks are fundamentally prohibited in Islam. However, the survey also revealed that the respondents were less certain about the application of alcohol in halal food production. Respondents’ actual knowledge on these issues was low to average. Research limitations/implications – This study is limited by its cross-sectional nature. In addition, the research was only conducted on undergraduate-level students of the food technology programme, and therefore, results derived might not be generalized to the other segments of the population. The overall uncertainty and misconception about the application of alcohol in halal food highlights the need to improve the knowledge of these undergraduate students to more than a mere theory of the concepts of halal and haram. Originality/value – No previous study has been conducted to explore the issue pertaining to alcohol in halal food, and this paper categorically strives to fill this gap.
format	Article
author	Ahmad, Anis Najiha Yang, Tajul A Wan Abdullah, Wan Nadiah
author_facet	Ahmad, Anis Najiha Yang, Tajul A Wan Abdullah, Wan Nadiah
author_sort	Ahmad, Anis Najiha
title	Perceived versus actual knowledge of alcohol and halal food among food technology undergraduate students in a Malaysian university
title_short	Perceived versus actual knowledge of alcohol and halal food among food technology undergraduate students in a Malaysian university
title_full	Perceived versus actual knowledge of alcohol and halal food among food technology undergraduate students in a Malaysian university
title_fullStr	Perceived versus actual knowledge of alcohol and halal food among food technology undergraduate students in a Malaysian university
title_full_unstemmed	Perceived versus actual knowledge of alcohol and halal food among food technology undergraduate students in a Malaysian university
title_sort	perceived versus actual knowledge of alcohol and halal food among food technology undergraduate students in a malaysian university
publisher	Emerald Group Publishing Limited
publishDate	2015
url	http://irep.iium.edu.my/71262/ http://irep.iium.edu.my/71262/ http://irep.iium.edu.my/71262/1/ahmad2015.pdf http://irep.iium.edu.my/71262/7/71262%20Perceived%20versus%20actual%20knowledge%20SCOPUS.pdf
first_indexed	2023-09-18T21:41:08Z
last_indexed	2023-09-18T21:41:08Z
_version_	1777413147910471680

Perceived versus actual knowledge of alcohol and halal food among food technology undergraduate students in a Malaysian university

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