An Interdisciplinary Approach of Science and Islamic Law in Determining the Halal Status of Modern Food Products

Abstract: The development of biotechnology technology in food production poses new challenges in determining the halal status of products, especially for Muslim consumers. This article discusses various modern biotechnology techniques such as genetic engineering, precision fermentation, cell culture, and microbial biotechnology, and their impact on Islamic law and ethics. Using a multidisciplinary approach between science and fiqh, it examines how genetically modified products can be declared halal or haram based on the maqasid principle of sharia, which includes the preservation of religion, soul, mind, offspring and property. It also highlights the importance of MUI fatwa and halal certification institutions to accommodate food biotechnology innovations. This article emphasises the need for science-based halal education and harmonisation of global halal standards so that biotechnology food products can be widely accepted by the world's Muslim communities.