Programme : Halal Products Traceability, authenticity and quality
Programme Leader : Prof. Dr. Shuhaimi Mustafa
The research program focuses on the development of reliable, rapid and precise detection methods of non-halal substances in food and non-food products. The development of analytical technique in the research program is to serve the Toyyiban aspect so as to ensure the safety and quality of halal products. Various analytical techniques or methods will be developed for these purposes based on chromatography, spectroscopy, molecular biology, electrophoresis, calorimetry, nanotechnology, morphology, rheology and physical measurement. These techniques/methods will be validated according to MS ISO 17025 accreditation.
Updated:: 27/04/2017 [salehan]