EXPERT@USIM: Directory of Expert

ACADEMIC QUALIFICATIONS

PhD in Sains Makanan Dan Pemakanan (2004)
Master in Sains Makanan Dan Pemakanan (2000)
Bachelor in Sains Hayat Dengan Pengurusan (1996)

EXPERTISE

Nutraceuticals
Food Analysis
Halal Products
Product Development

Resume Curriculum Vitae

Scopus H-Index : 6

PROF. MADYA DR. ALINA BINTI ABDUL RAHIM

PENSYARAH UNIVERSITI DS14

Faculty

Fakulti Sains Dan Teknologi

Usim Expert: https://expert.usim.edu.my/alina

Phone: 06-7988777

E-mail: alina@usim.edu.my

RESEARCHER ID

Scopus ID Orcid ID Google Scholar

11. FATAWA ON MODERN HALAL SLAUGHTERING TECHNIQUES; A COMPARATIVE STUDY BETWEEN MALAYSIA AND OTHER COUNTRIES

2012 GERAN PENYELIDIKAN PENTADBIR COMPLETED CO-RESEARCHER
12. HALAL SLAUGHTERING COURSE HALJOB : CREATING NEW HALAL JOB FOR SABAHAN PROFESSIONAL SLAUGHTERERS AND

2011 GERAN KPT COMPLETED MAIN RESEARCHER
13. DISASTER AND BIOTERRORISM THREATS TO FOOD � GUIDELINES FOR ESTABLISHING AND STRENGHTENING FOOD TRAC

2011 GERAN PENYELIDIKAN FUNDAMENTAL COMPLETED MAIN RESEARCHER
14. DEVELOPMENT OF A HALAL CERTIFICATION MODULE AND TRAINING PROGRAMME FOR THE PHARMACEUTICAL INDUSTRY

2011 GERAN KPT COMPLETED CO-RESEARCHER
15. RELATIONSHIP BETWEEN PROTEIN FRACTION AND AMINO ACID COMPOSITION WITH TEXTURAL PROPERTIES OF SURIMI

2011 GERAN PENYELIDIKAN FUNDAMENTAL COMPLETED CO-RESEARCHER

Research Progress Type of Grant

Completed: 20 (91%)

Ongoing: 2 (9%)

EXPERT@USIM: Directory of Expert

ACADEMIC QUALIFICATIONS

EXPERTISE

Scopus H-Index : 6

PROF. MADYA DR. ALINA BINTI ABDUL RAHIM

11. FATAWA ON MODERN HALAL SLAUGHTERING TECHNIQUES; A COMPARATIVE STUDY BETWEEN MALAYSIA AND OTHER COUNTRIES

12. HALAL SLAUGHTERING COURSE HALJOB : CREATING NEW HALAL JOB FOR SABAHAN PROFESSIONAL SLAUGHTERERS AND

13. DISASTER AND BIOTERRORISM THREATS TO FOOD � GUIDELINES FOR ESTABLISHING AND STRENGHTENING FOOD TRAC

14. DEVELOPMENT OF A HALAL CERTIFICATION MODULE AND TRAINING PROGRAMME FOR THE PHARMACEUTICAL INDUSTRY

15. RELATIONSHIP BETWEEN PROTEIN FRACTION AND AMINO ACID COMPOSITION WITH TEXTURAL PROPERTIES OF SURIMI

1. PENGESANAN RESIDU NAJIS DAN BULU DALAM GLIKOPEPTIDA DARIPADA PRODUK SAMPINGAN SARANG BURUNG WALIT DAN IMPLIKASNYA TERHADAP STATUS HALAL

SAINS MALAYSIANA

2. CONSUMER EMOTIONS AND BEHAVIORS: DOUBLE MODERATION OF SIGN VALUE AND SOURCE MARKET

CROSS CULTURAL & STRATEGIC MANAGEMENT

3. HALAL COSMETICS INDUSTRY FOR SUSTAINABLE DEVELOPMENT: A SYSTEMATIC LITERATURE REVIEW

INTERNATIONAL JOURNAL OF BUSINESS AND SOCIETY

4. DIAGNOSING A HALAL CERTIFICATION SYSTEM FOR COSMETICS: THE VIABLE SYSTEM MODEL APPROACH.

SYSTEMIC PRACTICE AND ACTION RESEARCH

5. EVOLUTION OF THE MALAYSIAN HALAL CERTIFICATION SYSTEM: THE VIABLE SYSTEM MODEL AS THE DIAGNOSTIC FRAMEWORK

JURNAL PENGURUSAN

1. MICROBIAL AND ANTIOXIDANT ANALYSIS OF MINT CHEWABLE GUMMIES INCORPORATED WITH MORINGA OLEIFERA, SYZYGIUM AROMATICUM AND PLECTRANTHUS AMBOINICUS

THE 5TH INTERNATIONAL ELECTRONIC CONFERENCE ON FOODS

2. ADDRESSING HALAL INDUSTRY SUSTAINABILITY THROUGH HALAL CERTIFICATION BODIES AND IR.4.0 TECHONOLOGY ADLIN MASOOD & ALINA ABDUL RAHIM

THE 3RD INTERNATIONAL HALAL MANAGEMENT CONFERENCE (3RD IHMC 2021)

3. HALAL CERTIFICATION OF KOREAN FOOD IN MALAYSIA: THE CHALLENGES AND STEP AHEAD

E-PROCEEDINGS 8TH INTERNATIONAL ISLAMIC ECONOMIC SYSTEM CONFERENCE 2019 (I-IECONS 2019) ?SUSTAINABLE SOCIAL AND ECONOMIC WELL-BEING? ORGANIZED BY FACULTY OF ECONOMICS

4. SYNERGISING HALLYU AND HALAL ECONOMY FOR WEALTH CREATION

E-PROCEEDINGS 8TH INTERNATIONAL ISLAMIC ECONOMIC SYSTEM CONFERENCE 2019 (I-IECONS 2019) ?SUSTAINABLE SOCIAL AND ECONOMIC WELL-BEING? ORGANIZED BY FACULTY OF ECONOMICS

5. AN EMERGING FRONTIER IN WEALTH CREATION FROM ISLAMIC KNOWLEDGE AND UNDERSTANDING THROUGH HALAL ECONOMY AND K-POP CULTURE

THE MIDDLE EAST IN AN ERA OF TRANSITION, REORGANIZATION OF REGIONAL ORDER AND SEARCH FOR PARTNERSHIP

1. MEMANAFAATKAN TEKNOLOGI IR4.0 MELALUI HASILAN SAWIT UNTUK MENCAPAI KESELAMATAN MAKANAN

INOVASI DALAM PENGURUSAN MINYAK SAWIT MALAYSIA

2. APPLICATION OF NANOTECHNOLOGY IN THE PACKAGING OF EDIBLE MATERIALS

PREPARATION OF PHYTOPHARMACEUTICALS FOR THE MANAGEMENT OF DISORDERS THE DEVELOPMENT OF NUTRACEUTICALS AND TRADITIONAL MEDICINE

3. THE BENEFITS OF COFFEE AND CAFFEINE TO THE UMMAH ALINA ABDUL RAHIM

FOODS & BEVERAGES IN ISLAMIC & SCIENCE PERSPECTIVES

4. IHRAM-USIM�S EXPERIENCES IN ESTABLISHING PROFESSIONAL HALAL ANALYST PROGRAM: TRAINING AND SERVICES FOR HALAL RELATED INDUSTRIES

PIONEERING ISLAMIC SCIENCE, SPEARHEADING KNOWLEDGE

5. PENJENAMAAN HALAL: SATU PARADIGMA BARU

PERKEMBANGAN DALAM INGREDIEN MAKANAN: CABARAN MALAYSIA DALAM MENANGANI ISU HALAL

1. BEST PRACTICES FOR HALAL INDUSTRY: INGREDIENTS

2. PEMAKANAN ISLAM PENJANA KANAK-KANAK PINTAR

3. THE DEVELOPMENT OF ECONOMICS AND MUAMALAT PRACTISES

4. SAINS ISLAM MERENTASI ZAMAN

5. ISSUES IN LAW AND SYARIAH

1. PROGRAMME STANDARDS: HALAL STUDIES, FIRST EDITION 2020, MALAYSIAN QUALIFICATIONS AGENCY, MERCU MQA NO. 3539, JALAN TEKNOKRAT 7, CYBER 5, 63000 CYBERJAYA, SELANGOR

2. PROTOCOL FOR SAMPLING AND METHOD OF ANALYSIS FOR MALAYSIAN FOOD COMPOSITION DATABASE

1. NUR AMERA SHAHIRAH BINTI MOHAMAD ZARINI

PRODUCTION OF FERMENTED READY-TO-DRINK (RTD) BEVERAGE, CULTURE DRINK AND ICE CREAM FORTIFIED OF FUNCTIONAL INGREDIENT ISOLATED FROM EDIBLE BIRD'S NEST AND DUCKWEED

2. NURUL IZZATI BINTI BAHRIN

TO STUDY THE DEVELOPMENT OF HALAL COSMETIC AND ROLE OF RELEVANT AUTHORITY THAT MONITOR THE OVER CLAIM BY ENTREPRENEUR IN MALAYSIA

3. WAN AINAA MARDHIAH BINTI WAN ZAHARI

DEVELOPMENT OF FEQH LABORATORY FRAMEWORK IN MALAYSIAN PUBLIC UNIVERSITIES

4. MUHAMMAD ZHAFIR BIN MOHD HISHAMUDDIN

ANTIOXIDANTS ACTIVITIES AND BIOACTIVE COMPOUND OF PHYLLANTHUS ACIDUS FRUIT

5. AMAL HUSNA BINTI SULAIMAN

1. DEVELOPING HALAL INDUSTRY IN ASEAN

UNIVERSITAS INDONESIA THE INDONESIAN MINISTRY OF HIGHER EDUCATION UNDER THE SCHEME OF PENELITIAN DASAR UNGGULAN PERGURUAN TINGGI

2. INTERNATIONAL HALAL CONSULTATION FOR SEJONG HALAL AUTHORITY

SEJONG HALAL AUTHORITY, SEOUL KOREA

3. HALAL FOUNDATION TRAINING ZHENGZHOU CHINA

LONGMAI (HK) GLOBAL HALAL RESOURCE CENTRE AND ARA HALAL CERTIFICATION SERVICES CENTER

4. VISIT OF 4 ORGANIZATIONS FROM GANGSU PROVINCE TO USIM

NORTWEST MINZY NATIONALITIES UNIVERSITY

5. 1.CURRENT ISSUES OF FOOD ADULTERANTS/ CONTAMINANTS 2. FOOD ADDITIVES

IHRAM

1. A NEW INTEGRATED FRAMEWORK FOR DIAGNOSING VIABILITY OF THE HALAL COSMETIC CERTIFICATION SYSTEM IN MALAYSIA

2. BURGER NUSANTARA

3. KIUB BUNGA KANTAN

4. ELNOTEA

5. BIMZY (BELIMBI MADE EASY)

1. ACADEMIC ADVISOR

ICOE BIOTECHNOLOGY,FACULTY OF INDUSTRIAL SCIENCES & TECHNOLOGY, UNIVERSITI MALAYSIA PAHANG.

2. ACADEMIC ADVISOR

UNIVERSITI KEBANGSAAN MALAYSIA-EXTERNAL ASSESSOR

3. ACADEMIC ADVISOR

SEJONG UNIVERSITY, KOREA

4. ACADEMIC ADVISOR

UNIVERSITI KEBANGSAAN MALAYSIA-FOR THE MAIN STREAM PROJECT FOR CRIM (CENTER OF RESEARCH INSTRUMENTATION)

5. VISITING RESEARCHER