Beyond Halal - Couverture souple

Couverture souple

ISBN 10 : 0443300585 ISBN 13 : 9780443300585

Editeur : Academic Press, 2026

Synopsis

In a world where dietary choices, sustainability and supply chain transparency are becoming increasingly intertwined, Beyond Halal: Exploring Dietary Preferences, Novel Ingredients and Techniques sheds light on the ethical and dietary considerations and challenges that arise in the context of Halal food practices. Written by leading experts of Halal food studies in their respective fields, Beyond Halal: Exploring Dietary Preferences, Novel Ingredients and Techniques not only addresses aspects of sourcing, production, distribution, and certification, but also examines the applications of nanomaterials in ethical and sustainable food production, and explores the use of sustainable aquaculture practices to meet dietary preferences of Halal consumers. The book takes a deep dive into the intersection of molecular gastronomy and health in the context of ethical food production, discusses plant-based innovation in Halal cuisine and examines consumer behavior and preferences in relation to Halal practices. It also discusses the application of blockchain technology in enhancing transparency and integrity in the halal supply chain, while focusing on the impact of consumer choices and ethical considerations.

A propos du livre

À propos des auteurs

Amal A. M. Elgharbawy is an Assistant Professor at the International Institute for Halal Research and Training (INHART). She obtained her PhD in Engineering from the International Islamic University Malaysia (IIUM) in 2018, and her Master's in Biotechnology Engineering in 2013. She obtained her B.Sc. (Hons.) from King Abdul Aziz University, Saudi Arabia, and was awarded First Honor and Excellence Award, and worked as chemistry and biology teacher for two years. Dr. Amal started her research career as Research Associate (2017-2018) at University of Malaya and joined INHART as a research fellow (2018-2020). Her research interests are in the areas of (1) Ionic Liquids and Deep Eutectic Solvents and their applications in Halal Industry, (2) Enzymology, (3) Fermentation Technology and (4) Nanomaterials.

Muhamad Shirwan Abdullah Sani is a chemist with a PhD in Halal Products Science from Universiti Putra Malaysia. He has a wealth of knowledge and experience in halal products science and worked as a registered chemist for the Department of Chemistry for the Ministry of Science, Technology, and Innovation. He has also served as an expert witness in environmental enforcement cases and has experience in method development for oil spill analysis. He is a skilled trainer and consultant in halal assurance systems, in addition to his professional experience. He is certified by the Department of Islamic Development Malaysia (JAKIM) and the Human Resource Development Fund (HRDF), and he has worked as a halal-related trainer and auditor in Japan, South Korea, Taiwan, and Pakistan.

Dr Azura Amid is a Professor and the Deputy Dean Responsible Research, Publication, and Innovation at the International Institute for Halal Research and Training (INHART). Prof Ts. She has previously served the Department of Biotechnology Engineering, Kulliyyah of Engineering, IIUM since April 2001, and transferred to INHART in 2018. She has more than 18 years of teaching experiences in the area of cell and molecular biology, genetic engineering, genomics and functional genomics, research methodology, protein and bioprocess engineering, integrated and sustainable agriculture, and halal science and toyyib lifestyle. Dr Azura is active in research's product innovation, and commercialized few research IPs. Among her commercialized IPs are recombinant bromelain and bromelain cream cheese.

Dr. Mohd Salleh is currently a professor at the Halalan Thayyiban Research Centre, Sultan Sharif Ali Islamic University. His current research interests include enzymology; utilization of agro-industry residues; halal industry science (microcarriers, ingredients with natural deep eutectic solvents; plant natural products); and teaching & learning of natural science from the Qur'anic worldview.

Dr. Kusnandar's interest include Physicochemical modifications of food carbohydrates, food product development based on local carbohydrate sources, thermal processing evaluation of foods, shelf-life determination of processed foods. He also currently teaches courses on Food Innovation, Food Regulation, and Food Legislation and Law at the Department of Food Science and Technology at IPB University.

Détails de l'édition

• Éditeur: Academic Press
• Date d'édition: 2026
• Langue: anglais
• ISBN 10: 0443300585
• ISBN 13: 9780443300585
• Reliure: Broché
• Nombre de pages: 588
• Éditeur: Elgharbawy
• Coordonnées du fabricant: non disponible
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