Staff Directory


Nurrulhidayah Binti Ahmad Fadzillah

Academic Qualification

  • Doctor of Philosophy (Halal Product Science) - Doctor of Philosophy, Universiti Putra Malaysia (UPM)
  • Master of Science (Chemistry) - Masters Degree, Universiti Teknologi Malaysia (UTM)
  • Bachelor of Science (Industrial Chemistry) - Bachelor Degree, Universiti Teknologi Malaysia (UTM)

Nurrulhidayah Binti Ahmad Fadzillah (Dr.)

Assistant Professor
IIUM Gombak Campus

INTERNATIONAL INSTITUTE FOR HALAL RESEARCH AND TRAINING

Other's position:

Head, International Institute for Halal Research and Training


nurrulhidayah@iium.edu.my
5617


Expert Profile


Assistant Professor Dr. Nurrulhidayah bt Ahmad Fadzillah was born in Johor Bahru, Johor. She joined International Islamic University Malaysia (IIUM) as an Assistant Professor in 2016. Since then, she has been serving in the same University. Presently, she is the Head of Training and International Halal Audit at International Institute for Halal Research and Training (INHART).   Prior to this, Dr. Nurrulhidayah is a certified trainer for the Halal Professional Board and Malaysia International Halal Academy, JAKIM. At the same time, she was a developer for Executive Diploma in Halal Science Management Program for Centre of Research for Fiqh Science and Technology, UTM Skudai, Johor and Diploma in Halal Management for International Islamic College.

She lectures on Advanced Food analysis and Philosophy of Halal Science, Authentication and analytical method in Halal food. She had been invited in various halal-related conference, seminars and workshop local and international.
  She has various halal industries experience as consultant, trainers and auditors focuses to technical issues in Halal Industry, Halal Certification Requirements, Internal Halal Audit for local and international companies such as Japan, China, Korea, and Taiwan.  

She had won a medal as Young Woman in Science as contributors in Halal field research by Venus International foundation in 2018. She also received medal in World Halal Research 2012 and several medals in various universities related to Halal research. Dr. Nurrulhidayah was specializing in Halal food chemistry, Halal Product innovation, Muslim Friendly SPA, Halal food authentication, fundamental of Halal and Haram in Islam, Halal certification requirements, Halal assurance system, Halal internal auditor, Halal education, Halal Training and module development.
She had conducted many researches, published several chapters in books and does a presentation in conference locally and internationally on halal and its related matters.


Area of Specialisation


  • Agricultural ~ Agricultural Science And Technology ~ Food Sciences and Nutrition ~ Halal Products - Halal Product Science


Teaching Responsibilities


ADVANCED STUDY ON LEGAL ADMINISTRATIVE 2020/2021
ADVANCED STUDY ON LEGAL AND ADMINISTRATIVE 2019/2020
ADVANCED STUDY ON LEGAL AND ADMINISTRATIVE CONTROL 2019/2020 2016/2017 2018/2019 2020/2021 2017/2018
HALAL ASSURANCE SYSTEM 2020/2021
HALAL STANDARD, REGULATIONS AND ASSURANCE FOR GLOBAL TRADE 2020/2021
RESEARCH METHODOLOGY 2016/2017
RESEARCH METHODOLOGY (QUANTITATIVE - MSC) 2017/2018
SEMINAR 2016/2017


Research Projects


Completed
2020 - 2020 Certified Halal Executive Training
2020 - 2020 Taiwan-INHART Halal Certification Authority (TIHCA)
2019 - 2020 Certified Halal Executive Training
2019 - 2019 KIHCA Halal Audit
2019 - 2019 Muslim Friendly Tourism Ecosystem (MFTET) Training
2019 - 2019 Certified Halal Executive Training
2019 - 2019 Program Persediaan Industri dan Perkhidmatan Halal
2018 - 2020 STUDIES ON ANTIOXIDANT PROPERTIES, ANTIMICROBIAL ACTIVITIES AND CHROMATICITY STABILITY OF ASTAXANTHIN PIGMENT AS NATURAL POLYMER COATING AGENT
2016 - 2019 Development of Rapid Low Cost Protocol for Halal Authentication of Gelatin Sources
2016 - 2019 Antibacterial Studies of Carica papaya Plant as Food Preservative
2016 - 2019 Halal Authentication of Recycled Cooking Oils by Means of Differential Scanning Calorimetry (DSC)
2016 - 2018 Study on Natural Colorants Stability as Pigment, Dye Wet Coating Agent
2016 - 2017 Enhancement of Antimicrobial Properties of Chitosan Edible Film Using Different Bioactive Biomolecules
- 2019 STUDIES ON ANTIOXIDANT PROPERTIES, ANTIMICROBIAL ACTIVITIES AND CHROMATICITY STABILITY OF CAROTENOID PIGMENT FROM ALGAE AS NATURAL POLYMER COATING AGENT
On-Going
2020 - Present Standards and Governance in Halal Industry
2019 - Present Characterization of blood plasma structure in surimi products and adulteration status through scientific and shariah approach.
2019 - Present STUDIES ON ANTIOXIDANT PROPERTIES, ANTIMICROBIAL ACTIVITIES AND CHROMATICITY STABILITY OF CAROTENOID PIGMENT FROM SHRIMP WASTE AS HALAL FOOD COLORANT
2019 - Present Framing Core Competencies Index for Halal Executive in Food Companies
2019 - Present Towards a conceptual model of whistle-blowing intentions among employees in Halal certified food companies
2018 - Present Data Management of Various Non-Halal Adulterations and Development of Portable Halal Device
- Development of Future Antibiotics : Active Pharmaceutical Ingredient Ionic Liquids (API-ILs) with COSMO-RS Based Prediction for Resistant Microbial strains


Award & Recognition


03 Mar, 2018 YOUNG WOMEN IN SCIENCE AWARD - Venus International Foundation International


Publications


Article

2021 Issues related to animal blood into food products: a review paper. Food Research, 5 (3 (June)) pp. 12-21
2020 Discrimination of porcine and bovine gelatines based on reducing sugar types on Maillard reaction. Food Research, 4 (2) pp. 301-306
2020 Elements of eating morality according to Bediuzzaman Said Nursi’s views: a complementary to the basic concept of food in Islam. Journal of Islamic Social Sciences and Humanities (ABQARI), 23 (1) pp. 156-173
2020 Fatwa debate on porcine derivatives in vaccine from the concept of physical and chemical transformation (Istihalah) in Islamic jurisprudence and science. Journal of Critical Review, 7 (2) pp. 1037-1045
2020 Halal assurance management system in chicken broiler industry. Journal of Critical Review, 7 (7) pp. 1046-1051
2020 Halal risk control at the upstream level of the broiler chicken supply chain. Journal of Critical Reviews, 7 (7) pp. 1052-1057
2020 In vivo antioxidant activities of Curcuma longa and Curcuma xanthorrhiza: A review. Food Research, 4 (1) pp. 13-19
2020 Islamic and modern science perspectives issues of animal plasma as a source of food additives in food products. International Journal of Advanced Research in Engineering and Technology (IJARET), 11 (12) pp. 283-305
2020 Optimisation of the Maillard reaction of bovine gelatine-xylose model using response surface methodology. Food Research, 4 ((Suppl. 1) (2020)) pp. 99-106
2020 Optimisation of the maillard reaction of bovine gelatine-xylose model using response surface methodology. Food Research, 4 () pp. 99-106
2020 Physicochemical properties of dragon fruit peel pectin and citrus peel pectin: a comparison. FOOD RESEARCH, SUPL. 1 (2020) pp. 266-273
2020 Principal component analysis of antioxidant activities, total phenolic contents, and total flavonoid contents of turmeric (Curcuma longa l.). International Journal of Pharmaceutical Research, 12 (July-December) pp. 2966-2972
2020 Review on in vitro antioxidant activities of curcuma species commonly used as herbal components in Indonesia. Food Research, 4 (2) pp. 286-293
2020 The use of chemometrics in combination with molecular spectroscopic and chromatographic methods for authentication of Curcuma species: a review. Food Research, 4 (6) pp. 1850-1858
2019 Alkaline-based curcumin extraction from selected zingiberaceae for antimicrobial and antioxidant activities. Pigment & Resin Technology, 48 (4) pp. 289-296
2019 Application of near- and mid-infrared spectroscopy combined with chemometrics for discrimination and authentication of herbal products: A review. Journal of Applied Pharmaceutical Science, 9 (3) pp. 137-147
2019 Assessment of agro-based homestay activities towards Muslim friendly tourism. International Journal of Academic Research in Business and Social Sciences, 9 (2) pp. 901-909
2019 Bioactivity and stability studies of betalain-containing extracts from beta vulgaris L.. Journal of Pharmacy and Nutrition Sciences, 9 (2) pp. 81-86
2019 Carotenoid pigments of red, green and brown macroalgae species as potential active pharmaceutical ingredients. Journal of Pharmacy and Nutrition Sciences, 9 (1) pp. 14-19
2019 Chemometrics analysis combined with GC-MS and NMR spectroscopy analysis of fatty acids as a means of discriminating butterfat adulteration. Journal of Pharmacy and Nutrition Sciences, 9 (2) pp. 87-94
2019 Fatwa & sains perubatan moden menurut perspektif Maqasid Syariah = Fatwa & modern medical sciences from the perspective of Maqasid Syariah. International Journal of Islamic and Civilizational Studies, 6 (2-2) pp. 151-164
2019 Fourier Transform Infrared Spectroscopy (FTIR) coupled with multivariate calibration and discriminant analysis for authentication of extra virgin olive oil from rambutan seed fat. Food Research, 3 (6) pp. 727-733
2019 Hot acid extraction, characterisation and scavenging activity of pectin from hylocereus polyrhizus. Journal of Pharmacy and Nutrition Sciences, 9 (5) pp. 276-282
2019 Manipulation of environmental stress towards lutein production in chlorella fusca cell culture. Journal of Pharmacy and Nutrition Sciences, 9 (5) pp. 251-257
2019 Nigella sativa oil: physico-chemical properties, authentication analysis and its antioxidant activity. Food Research, 3 (6) pp. 628-634
2019 Optimisation of browning index of Maillard reaction in gelatine powder by response surface methodology (RSM) for halal authentication. Food Research, 3 (5) pp. 525-529
2019 Overview of edible bird's nests and their contemporary issues. Food Control, 104 () pp. 247-255
2019 Repositioning of spa premises into the context of Islamic built environment and Muslim friendly attributes. International Journal of Academic Research in Business and Social Sciences, 9 (2) pp. 1014-1023
2019 The interrelationship between spatial organization, social interaction and landscape setting of The homestay towards Islamic built environment. International Journal of Academic Research in Business and Social Sciences, 9 (2) pp. 1121-1131
2019 The usage of the Mashbooh ingredients in the pharmaceutical industry: a review. The International Journal of Humanities & Social Studies, 7 (3) pp. 295-299
2019 The use of FTIR and Raman spectroscopy in combination with chemometrics for analysis of biomolecules in biomedical fluids: a review. Biomedical Spectroscopy and Imaging, 8 (3-4) pp. 55-71
2019 Virgin coconut oil: extraction: physicochemical properties, biological activities and its authentication analysis. Food Reviews International, () pp.
2018 Carotenoid and chlorophyll profiles in five species of Malaysian seaweed as potential Halal Active Pharmaceutical Ingredient (API). International Journal on Advanced Science, Engineering and Information Technology, 8 (4-2) pp. 1610-1616
2018 Study on Muslim friendly spa: a conceptual framework. International Journal of Academic Research in Business and Social Sciences, 8 (9) pp. 2038-2050
2018 Study on spa typologies, spatial organisation and social interaction in accordance with Islamic built environment attributes. Journal of Architecture, Planning & Construction Management, 8 (2) pp. 43-49
2017 Atrraction of three-star hotel through alternative entertainments. Journal of Contemporary Islamic Studies, 3 (1) pp. 31-40
2017 Authentication of butter from lard adulteration using high-resolution of nuclear magnetic resonance spectroscopy and high-performance liquid chromatography. International Journal of Food Properties, 20 (9) pp. 2147-2156
2017 Comparison of composition, thermal behaviour and polymorphism of pink guava (Psidium guajava) seed oil-palm stearin blends and lard. International Food Research Journal, 24 (Suppl.) pp. S348-S354
2017 Determination of natural carotenoid pigments from freshwater green algae as potential halal food colorants. International Food Research Journal (IFRJ), 24 (Suppl.) pp. S468-S471
2017 Differentiation of fractionated components of lard from other animal fats using different analytical techniques. Sains Malaysiana, 46 (2) pp. 209-216
2017 Effect of pink guava oil-palm stearin blends and lard on dough properties and cookies quality. International Food Research Journal, 24 (Suppl.) pp. 355-362
2017 Evaluation of catalytic effects of chymotrypsin and Cu2+ for development of UV-spectroscopic method for gelatin-source differentiation. International Journal of Food Science, 2017 () pp. 1-5
2017 Halal food culture in Kuala Terengganu: shariah perspective (Istitabat al-'Arab). al-Irsyad: Journal of Islamic and Contemporary Issues, 2 (2) pp. 27-39
2017 Quranic principles on water management. Al-Qanatir: International Journal of Islamic Studies, 8 (4) pp. 52-66
2017 Study on physiochemical properties and the halalness of commercially marketed vinegar in Malaysia. International Food Research Journal (IFRJ), 24 (Suppl.) pp. S428-S435
2017 The role of religious loyalty in combating digital piracy: an Islamic perspective. Al-Qanatir: International Journal of Islamic Studies, 8 (3) pp. 46-54
2016 Differentiation of fatty acid composition of butter adulterated with lard using gas chromatography mass spectrometry combined with principal componenet analysis. Jurnal Teknologi, 78 (2) pp. 171-177
2015 Detection of butter adulteration with lard by employing H-1-NMR spectroscopy and multivariate data analysis. Journal of Oleo Science, 64 (7) pp. 607-703
2015 Detection of butter adulteration with lard using differential scanning calorimetry. International Food Research Journal, 22 (2) pp. 832-839
2015 Fourier-transform infrared spectra combined with chemometrics and fatty acid composition for analysis of pumpkin seed oil blended into olive oil. International Journal of Food Properties, 18 (5) pp. 1086-1096
2015 FTIR-ATR spectroscopy based metabolite fingerprinting as a direct determination of butter adulterated with lard. International Journal of Food Properties, 18 (2) pp. 372-379
2014 FTIR spectroscopy combined with chemometric for analysis of sesame oil adulterated with corn oil. International Journal of Food Properties, 17 (6) pp. 1275-1282
2013 Analysis of chicken fat as adulterant in butter using Fourier transform infrared spectroscopy and chemometrics. Grasas y Aceites International JOurnal of Fats and Oils, 64 (4) pp. 349-355
2013 Application of FTIR-ATR spectroscopy coupled with multivariate analysis for rapid estimation of butter adulteration. Journal of Oleo Science, 62 (8) pp. 1-8
2013 Authentication analysis of butter from beef fat using Fourier Transform Infrared (FTIR) spectroscopy coupled with chemometrics. International Food Research Journal, 20 (3) pp. 1383-1388
2013 Authentication analysis of butter from beef fat using Fourier Transform Infrared (FTIR) spectroscopy coupled with chemometrics. International Food Research Journal, 20 (3) pp. 1383-1388
2012 The contribution of science and technology in determining the permissibility (halalness) of food products. Revelation and Science, 2 (01) pp. 1-8
2011 Application of FTIR spectroscopy coupled with chemometrics for authentication of Nigella sativa seed oil. Journal of Spectroscopy, 25 () pp. 243-250
2011 IR study of active sites for n-heptane isomerization over MoO3-ZrO2. Applied Catalysis A: General, 406 (1-2) pp. 102-112
2010 Determination of Lewis and Brönsted acid sites by gas flow-injection technique. Malaysian Journal of Fundamental and Applied Sciences, 6 (2) pp. 127-131
2010 Home-made vacuum system for calculating the apparent density of solid materials. Malaysian Journal of Fundamental and Applied Sciences, 6 (1) pp. 84-87
Conference or Workshop Item

2021 The significance of Maillard Reaction for species specific-detection gelatine in food industry. In: Mathematics and Science Education International Seminar (MASEIS) 2019 5 October 2019, Bengkulu, Indonesia,
2019 Adaptation and ecosystem resilience of blue-green algae towards carotenogenesis regulatory mechanism. In: 8th Malaysian international seminar on Antartica: polar regions in the global climate system,
2019 Clean extraction of pectin from fruit peels. In: 8th International Molecular Biology And Biotechnology Congress (MOLBIOTECH),
2019 Physicochemical properties of dragon fruit peel pectin and commercial pectin: a comparison. In: Global Halal Sphere Conference 2019 (GloHaS 2019),
2018 Assessment of agro-based homestay activities towards Muslim friendly tourism. In: International Conference on Halal Innovation in Products and Services 2018 (i-CHIPS 2018),
2018 Beetroot (Beta vulgaris) compound: the stability of natural colorant and its antioxidant activity. In: International Conference on Halal Innovation in Products and Services 2018 (i-CHIPS 2018),
2018 Detection of added plastics in the frying oils using differential scanning calorimetry (DSC) combined with principal component analysis (PCA). In: National Research and Innovation Seminar 2017 (RISE 2017),
2018 Effect of type of reducing sugar on maillard reaction of gelatine from different sources. In: International Conference on Halal Innovation in Products and Services 2018 (i-CHIPS 2018),
2018 Pectin from dragon fruit (Hylocereus polyrhizus) as potential halal gelling agent. In: 29th International Invention, Innovation And Technology Exhibition (ITEX) 2018,
2018 Repositioning of spa premises into the context of Islamic built environment and Muslim friendly attributes. In: International Conference on Halal Innovation in Products and Services 2018 (i-CHIPS 2018),
2018 The interrelationship between spatial organization, social interaction and landscape setting of the homestay towards Islamic built environment. In: International Conference on Halal Innovation in Products and Services 2018 (i-CHIPS 2018),
2017 Emerging sustainable technologies for transformation of gelatin and gelatin-based films. In: ASIA International Multidisciplinary Conference 2017 (AIMC 20170,
2016 Halal entertainment: Attraction of three-star hotel towards alternatives entertainment. In: 3rd International Halal Conference (INHAC 2016),
2016 Standardization of Islamic elements and requirements for room in tourism accommodation premises. In: 3rd International Halal Conference (INHAC 2016),
2011 Halal food issues from Islamic and modern science perspectives. In: International Conference on Humanities, Historical and Social Science (CHHSS) 2011,
Book

2021 All you need to know about pig in halal perspectives. Yamani Angle Sdn Bhd, ISBN: 978-967-2199-22-9
Book Section

2020 Artificial sensory techniques for halal authentication. In: Global Science, ISBN: 9786237442127, pp. 103-117
2020 Unrecognized Malaysia halal logo: the role of authorities in protecting consumer's rights. In: UUM Press, ISBN: 978-967-2363-33-0, pp. 32-43
2018 Phycoremediation: Islamic value system toward environmental sustainability. In: Springer Nature, ISBN: 978-981-10-7256-7, pp. 95-105
2018 Religious and cultural food: at the crossroads of science and ethics. In: Woodhead Publishing, ISBN: 978-0-08-101892-7, pp. 25-42
2018 Religious and cultural influences on the selection of menu. In: Elsevier Ltd., ISBN: 978-0-08-101892-7, pp. 15-23
2018 Religious and cultural influences on the selection of menu. In: Woodhead Publishing, ISBN: 9780081018927, pp. 15-23
2018 Technical review on vinegar fermentation process and physiochemical properties of vinegar product based on Shariah and scientific perspectives. In: Springer Nature, ISBN: 978-981-10-7256-7, pp. 491-499