This field of studies focuses on research and innovation of authentication and detection techniques of non-halal constituents, contaminants and toxicants in food and non-food products including healthcare products. Research and innovation in this field include the development of detection methods using various techniques and procedures (chromatography, spectroscopy, molecular biology, nanotechnology, proteomic, metabolomic, bioinformatics), toyyiban (quality assurance) aspect including safety, wholesomeness, efficacy, food and nutrition benefits and health effect of halal products on consumer, and the aspects of agriculture production which emphasizes slaughtering management and supply chain management.
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LIST OF EXPERTS
Centre for Quality Assurance
Prof Dr. Amin IsmailFaculty of EngineeringProf. Ir. Dr. Yus Aniza Bin YusofAssoc. Prof. Ir. Dr. Fakhrul Zaman RokhaniAssoc. Prof. Dr. Norashikin Ab. AzizDr. Nor Nadiah Abdul Karim Shah Universiti Putra Malaysia Bintulu Sarawak Campus
Dr. Amy Halimah Rajaee Faculty of Medicine and Health SciencesProf. Dr. Amin IsmailProf. Ts. Dr. Azrina AzlanAssoc. Prof. Dr. Mohd Nasir Mohd DesaDr. Siti Farah Md TohidFaculty of Biotechnology and Biomolecular SciencesProf. Dr. Shuhaimi MustafaAssoc. Prof. Dr. Helmi WasohAssoc. Prof. Dr. Uswatun Hasanah ZaidanDr. Irwan Hanish WarsanahDr. Amalia Mohd HashimDr. Dhilia Udie LamasudinFaculty of Human EcologyAssoc. Prof. Dr. Amini Amir AbdullahFaculty of Food Science and TechnologyAssoc. Prof. Dr. Nor Ainy Binti MahyudinAssoc. Prof. Dr. Norhayati HussainAssoc. Prof. Dr. Anis Shobirin Binti Meor HussinDr. Belal J Muhialdin Mula HasanDr. Nurul Hawa AhmadDr. Noor Azira Abd MutalibFaculty of AgricultureDr. Iswan Budy Hj. Suyub
Halal Products Research Institute
Dr. Yazid Yaakob
Updated:: 14/05/2025 [sharifahaishah]
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