In the present study has attempted a comprehensive definition of the concept of halal industry is presented, including solvents and products that are currently solvent range very wide range of economic activities, production, pharmaceutical, cosmetic, health care, textiles, clothing, leather and activities financial, banking, travel, tourism should be included. Then studied history and certification solvents discussed in this solvent and the World Council for Research and Information Center, Room salami as two valid reference have been introduced. The solvent mass exporters certificate required standard and address unit has been proposed. Also investigate consumer market solvent products in the world and the main producers of halal food in the world and ultimately paid halal industry in Iran has been studied.

Introduction: Health tourism is one of the branches of tourism that has been considered by many tourism activists in recent years. This type of tourism, which has high profitability and economic value, has been exploited in each country in proportion to its scientific potential and diversity of medical services. Iran, as one of the advanced countries in the field of modern medical science and research, is one of the oldest countries in the history of medicine and even has a unique medical school in ancient medicine. Methods: In the present article, using descriptive and library methods, the indicators of halal health tourism in different aspects of medical science have been explained. Results: Analysis of different aspects of halal tourism and review of various medical services from clinical services to the production of medicine and massage therapy, etc., can provide a whole package of medical services in the form of halal health tourism and attract many tourists to the country. Conclusion: Health tourism in the world began with physical health and then developed into the human mental aspect. Travelling from a permanent area of residency to maintain, improve or regain physical, mental, emotional, and spiritual health for more than 24 hours and less than a year is referred to as halal health tourism. To progress in this regard, points such as the establishment of a halal health tourism club, the development of a pattern and a model of halal medical tourism can also be given special importance.

Background and objective: Enzymes are kind of food additive which are widely used in food industry. They are derived from different origins including plants sources, animals and microorganisms. There are a growing demand for Halal ingredients due to the people awareness of disadvantages of Haram foods. The aim of this review is listing the main enzymes used in food industry by focusing on control measures in evaluation of halal status. Results and conclusion: According to Islamic regulations, edible Halal ingredients should be derived from permitted sources in view of Islam. Specifically, the enzymes utilized in Halal foods must be extracted from Halal sources. In this regard, the enzymes produced by microorganisms are considered as Halal if the culture media consist Halal ingredients. In addition, there is an additional restriction for genetically modified microorganisms so that they should have recombinant DNA derived from Halal origins. As conclusion, attention to the ingredients up to molecular level and the processes makes the Halal food products more popular among the consumers.

Background and objective: The food industry includes a great variety of products depending on the needs of consumers. At present, attention to food ingredients, nutritional value and their health is increasing all over the world. Also, it is important for Muslims to confirm the authenticity of halal foods. Therefore, in recent years, the origin of food products has been studied using various chemical, molecular and genetic methods. Results: Edible oils and fats are used directly or in the formulation of food products that halal confirmation of them is important. Different methods might be used for identifying these components such as fatty acid composition, triglyceride structure, crystalline form and fourier transform infrared spectroscopy. Conclusion: For selecting appropriate method, depending on the type of food product, it is necessary to pay attention to the accuracy of the test, and sometimes it is necessary to use combined methods to obtain reliable results.

Background and objective: Halal food have been consumed by Muslims for more than 1, 400 years, but the halal industry has flourished in recent years and the demand for this food has increased significantly. There are currently 1. 8 billion Muslims living in the world, about 27% of whom is estimated to be overwhelmingly devoted to religious eating habits. It was estimated that the Muslim population would exceed 2 billion by 2030. Arguably about 20% of Muslims live in non-Muslim countries. Results: The globalization of the ever-evolving halal red meat industry has opportunities and challenges, including opportunities for global awareness of the halal meat market by governments, non-Muslim companies and financial institutions, the emergence of reliable research data, widespread global advertisement on halal food, safety and quality of halal meat compared to non-halal meat, halal investment opportunities by Islamic countries, lack of clear strategies for regional and international cooperation, confusion over different standards in halal meat and conflict of interest, Inadequate funding for startups and innovations, inadequate training, war and violence in the Middle East, fear of Islamism, widespread activity of vegetarians, counterfeit red meat standards, etc. are among the challenges and disadvantages of this activity. Conclusion: Currently, the halal red meat brand is exclusive to non-Muslim countries. Although the opportunities and challenges of globalization mentioned in the article include these countries, but Muslim countries such as the Islamic Republic of Iran, considering these opportunities, challenges, weakness and strength, can seize the global halal red meat market in the future.

Introduction: Tourism is one of the most profitable industries, in a way that many countries are trying to find a place in the market based on the competitive advantages and attractions they offer for tourists. Halal tourism is one of the types of tourism. Halal brand addresses one of the problems for Muslims in the tourism industry. Although the religion of Islam encourages people to travel and see the world, the cultural structure of many countries are very different from the existing laws in Islam and the forbidden things in it.  Objectives: Identifying and analyzing the method (strategies and solutions) of implementing and expanding halal tourism in Qom Province is the aim of the research.Methodology: According to general purpose, the present research is an applied study, and in terms method is descriptive which explains the correlation, and it was carried out in the summer of 2021 in Qom Province.Geographical Context: The scope of research in this study is Qom Province.Results and Discussion: The findings of the research show that the legal and institutional variables have the greatest effect on halal tourism in Qom Province. The economic variable with an average of 2.1 has the least effect.Conclusion: Cultural, geographic and legal heritage variables have a much greater contribution compared to other variables in predicting the dependent variable. In other words, one unit change in the standard deviation of cultural heritage and the amount of demand and legal, causes 96 and 23 and 92 per cent changes in the standard deviation of the dependent variable (halal tourism).

In recent decades, the tourism industry has emerged as one of the most significant catalysts for economic growth and social development worldwide. Given its rich cultural and natural endowments, Iran possesses the potential to become a premier destination for halal tourism. Halal tourism appeals not only to Muslim travelers but also to those seeking a healthy and ethically oriented lifestyle. This study aims to investigate the opportunities and challenges of developing halal tourism in the Makran region, employing an applied, descriptive, and analytical research design. Data were gathered through simple random sampling and analyzed using factor analysis. The findings reveal that the current framework for halal tourism in Makran lacks the requisite efficiency. Widening gaps in legal, economic, social, environmental, and institutional domains pose significant barriers. Key challenges include inadequate infrastructure, insufficient training of human resources, poor resource management, and a lack of coordination among relevant institutions. Moreover, water scarcity and non-compliance with environmental conservation principles further impede the progress of halal tourism in the region. This research proposes that sustainable development of halal tourism in Makran can be achieved by enhancing infrastructure, improving human resource training, increasing transparency and accountability, and fostering collaboration among stakeholders. Such an approach would not only drive economic growth in the region but also facilitate greater cultural and social exchange. Ultimately, adopting innovative tourism models and leveraging the region’s unique assets could enhance the efficacy of tourism management.

Background and objective: To prevent food shortages in the world and minimize greenhouse gases, the United Nations has promoted the use of insects to provide part of the human food protein. Accordingly, people will be more motivated to consume edible insects, and the global market for edible insects is projected to increase significantly by 2023. Countries do not have a common position on certifying the consumption of edible insects. The purpose of this study is to collect the views of scholars of the four Sunni religions on the use of edible insects based on the theories of the Qur'an and religion. Results: Critical Discourse Analysis (CDA) as a research method can guide the whole research process, while content analysis is the main research method. Conclusion: Includes indicators that should be considered when confirming the legality of insect foods. The novelty of this research helps Islamic sciences researchers in using edible insects. They can develop a program for edible insects by getting to know each other's opinions. In the end, it should be noted that in many religions, consumption of edible insects (Entomophagy) is illegal and haram.

In recent years, the increasing number of wealthy Muslims has propelled halal industry (halal: permissible according to Islamic law) to provide a way of life including halal travel and halal hospitality services. Although Iran is an Islamic country and has all of conditions for halal tourism but its share is only 160 million dollars, equivalent to 3% of the world's halal tourism industry and in the ranking of top destinations of tourism halal in 2018 is in the 17th position. The rapid growth of the Halal Tourism Market and the competition of destinations to obtain a part of this market due to its potential economic, cultural, religious and political potential show the need to pay attention to Halal tourism and the competitive presence in this market. Since the starting point for genesis of strategies for improving the competitive position of a destination can be considered similar to the factors affecting competitiveness, this study aims to prioritize Iran's competitiveness factors in halal tourism based on a model from competition model of Dwyer and Kim. . . .

Background and objective: In 2013, the United Nations began promoting insect consumption as a rich alternative to protein and minerals to counteract global food shortages and reduce greenhouse gas emissions. As a result, insectivore (or insect consumption) is becoming more motivated, and the global food insect market is estimated to reach $ 1. 2 billion by 2023. However, as more insects are increasingly becoming part of processed foods around the world, solvent certification bodies do not have a single position on the "solubility" of insects and their extracts. The purpose of this article is to bring together the views of scholars of the four Sunni religions (schools of law of the Islamic Center) on the use of insects and the use of linguistic theories of the Qur'an and Islamic expressions in constructing a theoretical framework on this issue. Results: Critical Discourse Analysis (CDA) was adopted as a research method that guides the entire research process, while content analysis remains the main research method. Conclusion: includes relevant factors that must be considered when confirming the solubility of insect-based foods. The novelty and contribution of this article are in exposing the cultural environment that informs the rulings of classical scientists about the use of insects, which later became the harbinger of disputes between contemporary halal certification bodies.