Staff Directory


Anis Najiha Bt. Ahmad

Academic Qualification

  • PhD in Halal Products Management - Doctor of Philosophy, Universiti Putra Malaysia (UPM)

Anis Najiha Bt. Ahmad (Dr.)

Assistant Professor
IIUM Gombak Campus

INTERNATIONAL INSTITUTE FOR HALAL RESEARCH AND TRAINING

anisnajiha@iium.edu.my
5666


Expert Profile


Anis Najiha Ahmad is currently an Assistant Professor at the International Institute of Halal Research and Training (INHART), IIUM.  She graduated from Universiti Sains Malaysia with B. Food Technology (Hons) in 2008, and M.Sc. in Food Technology in 2012. Her master thesis, “Development of chromatography methods for determination of ethanol Halal limits in selected food and drinks”, focused on the development of routine method for ethanol quantification, and determination of alcohol limits in Halal certification. During her doctorate study, she decided to go for the opposite direction, from the hard-analytical detection to soft management approach - addressing challenges to ensure the Halal and wholesome state of food production. Her PhD thesis focuses on the development of instrument that assess the enablers that lead to effectiveness of Halal food management system in SMEs. Her current works focuses on broad range of topics in the field of Halal food quality and safety management, Halal consumer behaviour, whistle-blowing, and core competencies in Halal industry.  She is one of the certified Professional Junior Trainers for Atlas.ti, one of the well-known computer-assisted qualitative data analysis softwares (CAQDAS). 


Area of Specialisation


  • Economics, Business And Management ~ Economics, Business And Management ~ Marketing ~ Halal Food Marketing - halal
  • Agricultural ~ Agricultural Science And Technology ~ Food Sciences and Nutrition ~ Food Analysis - food technology


Teaching Responsibilities


HALAL INDUSTRY ECOSYSTEM 2022/2023 2021/2022 2020/2021 2019/2020
HALAL LOGISTICS AND SERVICES 2022/2023
HALAL STANDARDS AND REGULATION 2022/2023
RESEARCH METHODOLOGY 2020/2021 2019/2020
RESEARCH METHODOLOGY (QUALITATIVE) 2020/2021 2019/2020
RESEARCH METHODOLOGY (QUANTITATIVE) 2020/2021
Research Methodology for Halal Studies 2021/2022 2020/2021


Research Projects


Completed
No data
On-Going
2021 - Present The examination of perception and association of authentic local food in Perlis among tourists and the people of Perlis for the purpose of food destination marketing
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
2019 - Present Revealing Agarwood-based Prescription(s) Documented in Malay Medical Manuscripts towards cancer treatment
2019 - Present Characterization of blood plasma structure in surimi products and adulteration status through scientific and shariah approach.
2019 - Present Geo-tourism Destination (GTD) Framework Based on Sustainable Development Goals and Maqasid Shariah
2019 - Present Determinants of Employee Engagement in a Syari'ah Compliant Workplace


Publications


Article

2022 The intention to use Halal-certified bakery ingredients among online Muslims entrepreneurs. Halalsphere, 2 (1) pp.
2021 Childhood obesity is worrisome. @Halal, 3 (14) pp.
2021 For the love of fish: towards achieving halal and toyyib aquaculture practices. @Halal, 3 (15) pp. 30-30
2021 Identifying and measuring the weights of halal compliance rating (HCR) components of best halal practices by applying AHP method. International Journal of Islamic Business Ethics, 6 (2) pp. 104-118
2021 Let's fix our broken food system: diet encompasses a broader spectrum of halalan toyyiban attributes. @Halal, 3 (12) pp. 18
2021 Positioning halalan toyyiban in halal food system: production, processing, consumption, marketing, logistic and waste management. Halalsphere, 1 (2) pp. 17-40
2021 The good, the bad and the divine. Solidarity for halalan toyyiban diet. Revon Media, 1 January 2021 () pp. 18-18
2020 Determinants affecting purchase intention of halal products: an article review. Journal of Halal Product and Research (JHPR), 3 (2) pp. 63-79
2020 Halalan Toyyiban dietary practice for good health and well-being. @halal, 20 (10) pp. 18
2020 The relationship between halal food management system critical constructs implementation, operational performance and product quality. International Journal of Academic Research in Business and Social Sciences, 10 (3) pp. 836-854
2018 Overview of the halal food control system in Malaysia. Food Control, 90 () pp. 352-363
2015 Perceived versus actual knowledge of alcohol and halal food among food technology undergraduate students in a Malaysian university. Journal of Islamic Marketing, 6 (3) pp. 294-313
2014 Alkohol (arak dan etanol) dalam makanan halal. Jurnal Intelek, 9 (1) pp. 40-51
2014 Alkohol dalam makanan: fatwa semasa di Rantau Asia Tenggara. 'Ulum Islamiyyah Journal, 14 () pp. 1-34
Conference or Workshop Item

2021 Core competencies of the halal executive from the practitioners’ perspective. In: 5th International Seminar on Halalan Thayyiban Products and Services 2021,
2021 Development of Core Competencies Index for Halal Executives in Food Company. In: Virtual International Halal Science Conference 21: Enhancing and Strengthening Halal Industry through Science,
2021 Does halal science meet the criteria of an academic discipline?. In: Virtual International Halal Science Conference 21: "Enhancing and Strengthening Halal Industry through Science",
2021 Exploring whistle-blowing intention among employees in Halal-certified food companies. In: 5th International Seminar on Halalan Thayyiban Products and Services 2021,
2021 Intention to use halal-certified bakery ingredients among online muslim entrepreneurs: application of extended theory of Planned Behaviour (TPB) model. In: Virtual International Halal Science Conference 2021: "Enhancing and Strengthening Halal Industry through Science",
2021 Strengthening the efficiency of cold chain management in halal food industry by identifying the crucial barriers. In: Virtual International Halal Science Conference 21: "Enhancing and Strengthening Halal Industry through Science",
2020 Atlas.ti 8: a beginner guide. In: INHART Research Management E-Workshop Series 4/2020,
2019 The relationship between halal food management system critical constructs, operational performance and product quality. In: 2nd International Food Research Conference (IFRC 2019),
Book Section

2022 Halal integrity in the supply chain: the impacts of the fake Halal meat cartel scandal towards Halal integrity. In: Taylor & Francis, ISBN: , pp. 132-150
2022 Halal integrity in the supply chain: the impacts of the fake Halal meat cartel scandal towards Halal integrity. In: Taylor & Francis, ISBN: , pp. 132-150
2022 Zero-waste concept in the seafood industry: enzymatic hydrolysis perspective. In: Springer, Singapore, ISBN: 978-981-16-7652-9, pp. 207-220
2022 Zero-waste concept in the seafood industry: enzymatic hydrolysis perspective. In: Springer, Singapore, ISBN: 978-981-16-7652-9, pp. 207-220
2020 A conceptual framework highlighting barriers in cold chain management for Halal food products in South-East Asian countries. In: Routledge Taylor & Francis Group, ISBN: 978-0-367-34997-4, pp. 51-67
2020 A conceptual framework highlighting barriers in cold chain management for Halal food products in South-East Asian countries. In: Routledge Taylor & Francis Group, ISBN: 978-0-367-34997-4, pp. 51-67