OU Provides Insights on ‘Cutting-Edge Food Technology & Halacha’ to YU Advanced Rabbinic Students

June 27, 2012

OU KOSHER SEMINAR PROVIDES INSIGHTS ON CUTTING-EDGE FOOD TECHNOLOGY AND HALACHA TO YESHIVA UNIVERSITY ADVANCED RABBINIC STUDENTS

OU Kosher’s Harry H. Beren ASKOU Outreach Program recently concluded a two-week seminar for advanced rabbinical students at the Rabbi Isaac Elchanan Theological Seminary of Yeshiva University.

Led by a faculty of experts from OU Kosher, “Kashrut in the Community” trained semicha students for what they will encounter in terms of their local kashrut needs. Additionally, The OU experts focused on state-of-the art practical aspects of the laws related to kashrut in a world of ever-changing food technology.

The program was organized by Rabbi Yosef Grossman, the OU’s Senior Educational Rabbinic Coordinator.

Noted a participant, “ASKOU Outreach is a tremendous advertisement for the Orthodox Union — demonstrating above all its honesty, integrity and organizational transparency.” Students greatly benefited from the quality of presentations, with one responding, “It was a great program — informative, interesting, and really gave tools to use in the future.”

Responding to the program evaluation questionnaires that the students completed at the end of the program, Rabbi Grossman remarked, “We were most gratified to receive such positive feedback from the participants. It gives us at OU Kosher much pleasure in being able to assist future congregational rabbis with the kashrut knowledge they will need to implement proper kashrut standards in their communities.”

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OU bird expert Rabbi Chaim Loike, accompanied by his feathered friends, discussed “The Mesorah of Kosher Birds.”

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Rabbi Moshe Perlmutter, OU kosherization expert, prepared students on “Applied Principles of Kashering” before leading them on a tour at the Oasis Foods Company in New Jersey.

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Rabbi Nachum Rabinowitz, OU Senior Rabbinic Coordinator, explained the intricacies of kosher wine and grape juice.

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