Tuesday, February 2, 2010

http://www.zainalsamicho.com/post-create.g?blogID=6760002762035597662

CURRICULUM VITAE

1. NAME: ZAINAL SAMICHO (ASSOC. PROF. DR)

2. Date of Birth:15 August 1957 (Identity Card No: 570815-10-5087)

3. Address: Faculty of Applied Sciences, Universiti Teknologi MARA,

40450 Shah Alam, Selangor

Tel. no.: 03-5544 4452

Fax no. 03-5544 4562

E-mail:zainal147@salam.uitm.edu.my or zaisam@yahoo.com

Mobile Phone: 012-2537976

4. Field of Specialization: Food Technology (Juice Processing), Food

Product Development and Halal Food

5. Academic Qualifications: B.Sc (Hons) Physics

M.Sc (Food Science & Microbiology)

PhD (Food Engineering)

6. Positions Held: Lecturer

1. Head Programme of Diploma Food Technology & Degree Food Quality Management (3 years: 2001-2004)

2. Head of Delima College, UiTM, Shah Alam (3 years: 1990-1993)

7. Number of Postgraduate Students Supervised (7):

a. PhD -1 person

Graduated -

Ongoing - Co-supervisor

Title:

Taxonomy of food ingredients in halal certification

b. Masters (6 persons)

Graduated - 5

Titles:

Optimisation of Extraction, Clarification and Pasteurisation of Clarified Guava Juice Drink.

Optimisation of the Tenderisation and Saturated Fat Reduction in Meat by Ginger Extract using Response Surface Methodology.

Effect of Different Types of ‘Santan’ and Milk on the Quality of ‘Nasi Lemak’.

Optimising Treatment Parameters for the Reduction of Total Fat, Saturated Fat and Cholesterol in Squid and Prawn by Lactobacillus acidophilus Yoghurt using Response Surface Methodology.

Modification of Method of Formaldehyde Content in Fish. Optimisation of Formaldehyde Content in Mackeral (Restrelliger faughni) and Kawakawa (Euthynnus affinis) using Response Surface Methodology and Storage Studies.

Ongoing - Co-supervisor

Title:

A study on the oyster mushroom (Pleurotus sajor-caju) as a functional food ingredient in mechanically deboned chicken meat (MDCM) burger

10. Achievements/Awards (14):

1. Outstanding Lecturer Award (1993), Faculty of Applied Sciences, UiTM, Shah Alam.

2. Outstanding Lecturer Award (2003), Faculty of Applied Sciences, UiTM, Shah Alam.

3. Outstanding Lecturer Award (2008), Faculty of Applied Sciences, UiTM, Shah Alam.

4. Gold Medal; Inventions, Innovations and Design (2007), IRDC, UiTM: The Production of Tenderized and Reduced Saturated Fat Beef Using Ginger (Zingiber officinale Rosc. var officinale).

5. Silver Medal; Inventions, Innovations and Design (2007), IRDC, UiTM: The Production of Low Cholesterol Prawn Using Yoghurt.

6. Silver Medal; Inventions, Innovations and Design (2007), IRDC, UiTM: Modification AOAC 931.08 Method for Determination of Formaldehyde Content in Mackerel Fish.

7. Silver Medal; International Exposition of Research and Inventions of Institutions of Higher Learning, PECIPTA (2007), Kuala Lumpur Convention Centre (KLCC), The Production of Low Cholesterol Prawn Using Yoghurt.

8. Bronze Medal; International Exposition of Research and Inventions of Institutions of Higher Learning, PECIPTA (2007), Kuala Lumpur Convention Centre (KLCC), Development of Method for Determination of Formaldehyde Content in Mackerel Fish.

9. Silver Medal; Invention & Innovation Competition, Malaysia Technology Expo, MTE 2008, Kuala Lumpur, Optimisation in Determination of Formaldehyde Content in Mackerel Fish using Modified AOAC 931.08 Method.

10.Gold Medal; 36th International Exhibition of Inventions, New Techniques and Products 2008, Geneva, Switzerland, 2-6 April 2008. The Production of Low Cholesterol Prawn Using Yoghurt.

11.Gold Medal; Invention and New Product Exposition (INPEX) 2008, Pittsburgh, USA, 11-14 June 2008, Optimization in Determination of Formaldehyde Content in Mackerel using Modified AOAC 931.08 Method.

12.First Runner (Staff Category), Bank Islam Annual Innovation Award, Invention, Innovation & Design 2009, Universiti Teknologi MARA.

13. Bronze Medal: Ahmad Abdul Hamid, Haswani Maisarah Mustafa. Noriham Abdullah and Zainal Samicho (2009). IID-FSG 2009, UiTM, Shah Alam, Selangor, Oyster Lekor.

14. Bronze Medal: Ahmad Abdul Hamid, Haswani Maisarah Mustafa. Noriham Abdullah and Zainal Samicho Inventions, Innovations and Design (2010). RMI, UiTM, Oyster Lekor

9. Lecturing Subjects/Areas

1. Principle of Food Preservation (experienced)

2. Unit Operation (experienced)

3. Food Packaging (experienced)

4. Introduction to Food Science and Technology (experienced)

5. Principle of Food Engineering

6. Food Engineering

7. Halal and Other Religious Food Concepts

8. Halal Standard, Food Law and Sanitation

9. Fiqh and Other Religious Food Concepts

  1. Research Activities/grants (4):

1. 600-IRDC/ST 5/3/625 – UiTM:

Effect of different packaging materials on the keeping quality of nasi lemak (Head researcher, completed, 2006)

2. 600-IRDC/ST 5/3/714 – UiTM:

Optimising the tenderization and saturated fat reduction in beef by ginger extract using response surface method (Head researcher, completed, 2006)

3. 600-IRDC/ST 5/3/714 – UiTM:

Effect of pectinesterase enzyme on the extraction of guava juice (Co-researcher, completed, 2005)

4. 600-IRDC/ST 5/3/708 – UiTM:

Optimising the total fat, saturated fat and cholesterol reduction in prawn by Lactobacillus acidophilus yoghurt using response surface method (Co-researcher, completed, 2006)

11. Publications (58):

A. Journals (5)

1. Zainal, B.S., Abdul Rahman, R., Ariff, A.B., Saari, B.N. and Asbi, B.A. (2000). Effects of temperature on the physical properties of pink guava juice at two different concentration. Journal of Food Engineering, 43, 55-59.

2. Zainal, B.S., Abdul Rahman, R., Ariff, A.B., and Saari, B.N. (2001). Thermophysical properties of pink guava juice at 9 and 11oBrix. Journal of Food Process Engineering, 24(2): 87-100.

3. N. Ibrahim, Z. Samicho and M.F. Safian (2007). Optimising the Saturated Fat Content Reduction in Squid by Lactobacilus Acidophilus Yoghurt using Response Surface Method. Science letters, 4(1), 49-59, ISSN 1675-7785.

4. A. G. Abu Samah, Z. Samicho. J. K. Hashim and H. Jaafar (2007). Modification of AOAC 931.08 Method for Determination of Formaldehyde Content in Mackerel Fish (Restrelliger faughni). Science letters, 4(1), 73-83, ISSN 1675-7785.

5. Nurulhuda Noordin, Nor Laila Md Noor and Zainal Samicho (2008). An empirical evaluation of Halal portal. Jurnal Halal, 113-135.ISSN 1394-4428.

B. Proceedings (14)

  1. Zainal Samicho (1994). Pemprosesan terma: Makanan bertin dan makanan retort pouch. Kursus asas kawalan mutu makanan 25-28 Oktober 1994, pp: 173-209, Jabatan Teknologi Makanan, Kajian Sains Gunaan, ITM, Shah Alam, Selangor.

  1. Zainal, B.S., Abdul Rahman, R., Ariff, A.B., and Saari, B.N. (2002). Effect of different pasteurisation conditions on microorganism population in pink guava juice drink during storage. Seminar series 2001/2002, pp:169-184, Faculty of Applied Sciences, UiTM, Shah Alam, Selangor, Malaysia.

  1. Abdullah, N.F. Samicho, Z.B. and Zaharim, A.B. (2004). Optimization of Guava Juice Yield Using Response Surface Methodology. 2nd Life Sciences Postgraduate Conference, pp: 334- 335, USM, Pulau Pinang, Malaysia.

  1. A. G. Abu Samah, Z. Samicho. J. K. Hashim and H. Jaafar (2006). Modification of AOAC 931.08 Method for Determination of Formaldehyde Content in Mackerel Fish (Restrelliger faughni). 1st USM – Penang International Postgraduate Convention, 3rd Life Sciences Postgraduate Conference, USM, Pulau Pinang, Malaysia.

  1. H. Abu Husin, Z. Samicho, N. Saim and A. Zaharim (2006). Optimisation of Treatment Conditions for Reducing Saturated Fat in Meat Using Ginger Extract. 1st USM – Penang International Postgraduate Convention, 3rd Life Sciences Postgraduate Conference, USM, Pulau Pinang, Malaysia.
  2. N. Ibrahim, Z. Samicho and M.F. Safian (2006). Optimising the Cholesterol Content Reduction in Prawn by Lactobacillus acidophilus Yoghurt Using Response Surface Method. 1st USM – Penang International Postgraduate Convention, 3rd Life Sciences Postgraduate Conference, USM, Pulau Pinang, Malaysia.

  1. A. G. Abu Samah, Z. Samicho. J. K. Hashim and H. Jaafar (2006). Modification of AOAC 931.08 Method for Determination of Formaldehyde Content in Mackerel Fish (Restrelliger faughni). Findings of the Young Researchers on Applied Science 2006, Volume 2, pp:321-326, The Saujana Kuala Lumpur, Malaysia.

8. H. Abu Husin, Z. Samicho, N. Saim and A. Zaharim (2006). Optimising the Tenderization in Meat by Ginger Extract Using Response Surface Method. Findings of the Young Researchers on Applied Science 2006, Volume 2, pp:339-342, The Saujana Kuala Lumpur, Malaysia.

9. N. Ibrahim, Z. Samicho and M.F. Safian (2006). Optimising the Saturated Fat Content Reduction in Squid by Lactobacilus Acidophilus Yoghurt using Response Surface Method. Findings of the Young Researchers on Applied Science 2006, Volume 2, pp:333-338, The Saujana Kuala Lumpur, Malaysia.

10. Abdul Ghani Abu Samah, Zainal Samicho, Jamal Khair Hashim and Azami Zaharim (2007). Optimising condition for determination of formaldehyde content in mackerel fish (Rastrellinger faughni) using response surface methodology. 9th Symposium of Malaysian Applied Biology, Penang, 30-31 May 2007.

11. Zainal, S., Abdul Ghani, A. S. and Jamal, K. H (2007).Development of method for determination of formaldehyde content in Fish. 10th ASEAN Food Conference AFC 2007, Shearton Hotel, Subang Jaya, Kuala Lumpur, Malaysia.

12.Zainal Samicho, Abdul Ghani Abu Samah, Jamal Khair Hashim (2007) Optimising condition for determination of formaldehyde content in mackerel fish (Rastrelliger faughni) by the developed formaldehyde method using response surface methodology. Food Analysis, Chemistry and Technology, 12th ASEAN Chemical Congress 12ACC 2007, pp: 138-144, Putra World Trade Center, Kuala Lumpur, Malaysia.

13.Nurulhuda, N., Zaliza, Z., Nor Laila, M.N. and Zainal, S (2008). User Preference of Query Visualization and Display View of Halal Product Information in a Web Portal: An Experimental Approach. International Conference on Business & Management 2008 (ICBM’08), pp: 1-16. Brunei Darussalam: UBD 2008.

14. Nurulhuda, N., Nor Laila, M.N., Mardziah, H. and Zainal, S. (2009). Value Chain of Halal Certification System: A Case of Malaysia Halal Industry. European and Mediterranean Conference on Information Systems (EMCIS), 2009, 13-14 July, Turkey. ISBN: 978-1-902316-69-7

C. Oral Presentation (22)

  1. Zainal, B.S., Abdul Rahman, R., Ariff, A.B., and Saari, B.N. (2002). Effect of different pasteurisation conditions on microorganism population in pink guava juice drink during storage. Seminar series 2001. Faculty of Applied Sciences, UiTM, Shah Alam, Selangor, Malaysia.

2. Abdullah, N.F. Samicho, Z.B. and Zaharim, A.B. (2004). Optimizations of clarified guava juice drink using response surface methodology. 3rd Food Science & Technology Seminar. Faculty of Applied Sciences, UiTM, Shah Alam, Selangor, Malaysia.

3. Zainal Samicho, Azami Zaharim, Abdul Ghani Abu Samah, Norfaezah Abdullah, Haryati Abu Husin and Nurhafizah Ibrahim (2005). Workshop on the Application of Response Surface Methodology in Determination of Formaldhyde Content in Marine Fish. Ministry of Health, Putrajaya, Malaysia, 25-26 August 2005.

  1. Zainal Samicho, Abdul Ghani Abu Samah and Nurhafizah Ibrahim (2006). Training on Optimizing of Analysis Condition for Determination of Formaldehyde Content in Fish Using MINITAB Software Program. Institut Kesihatan Umum, Bangsar, Kuala Lumpur, Malaysia, 26-27 April 2006.

  1. Zainal Samicho and Abdul Ghani Abu Samah (2006). Optimisation in Determination of Formaldehyde Content in Fish (gelama – tiger tooth) using Modified AOAC 931.08 Method. Kursus Pemantauan Formaldehid, Makmal Kawalan Mutu Makanan, Klang, Selangor, Malaysia, 25-28 Julai 2006.

  1. Abdul Ghani A. Samah, Zainal Samicho, Jamal K. Hashim and Azami Zaharim. Optimisation Condition for Determination of Formaldehyde Content in Kawakawa (Euthynnus affinis) using Modified AOAC Method 931.08. 5th Food Science and Technology Seminar 2006 2nd – 3rd Sept. 2006, KUSTEM, Terengganu, Malaysia.

  1. Zainal Samicho and Abdul Ghani Abu Samah (2006). Optimisation in Determination of Formaldehyde Content in Fish (Bawal Hitam: Parastromateus niger) using Modified AOAC 931.08 Method. Kursus Pemantauan Formaldehid, Makmal Kawalan Mutu Makanan, Butterworth, Pulau Pinang, Malaysia, 20-23 Nov 2006.

  1. Zainal Samicho and Abdul Ghani Abu Samah (2006). Optimisation in Determination of Formaldehyde Content in Fish (Kerisi – Threadfin Bream: Nemipterus japonicus) using Modified AOAC 931.08 Method. Kursus Peringat, Kelantan, Malaysia, 12-14 Dec 2006.

  1. Zainal Samicho and Abdul Ghani Abu Samah (2006). Optimisation in Determination of Formaldehyde Content in Fish (Tengiri- Indo-Pacific King Mackerel: Scomberomorus guttatus) using Modified AOAC 931.08 Method. Kursus Pemantauan Formaldehid, Makmal Kesihatan Awam (Seksyen Makanan), Kota Kinabalu, Sabah, Malaysia, 27-29 Nov 2006.

  1. Zainal Samicho and Siti Suhara (2007). Effect of Pectinesterase Enzyme on the Extraction of Guava Juice. Conference on Scientific and Social Research 2006’2007. Sunway Lagoon Resort Hotel, Petaling Jaya, Selangor, 3-5July 2007.

  1. Zainal Samicho and Noorlaila Ahmad (2007). Effect of Different Packaging Materials on the Acceptability and Proximate Analysis of Varieties of “Nasi Lemak”. Conference on Scientific and Social Research 2006’2007. Sunway Lagoon Resort Hotel, Petaling Jaya, Selangor, 3-5July 2007.

  1. Zainal Samicho and Muhd Fauzi Safian (2007). Optimising the Saturated Fat and Cholesterol Reduction in Prawn by Lactobacillus acidophilus Yoghurt using Response Surface Methodology. Conference on Scientific and Social Research 2006’2007. Sunway Lagoon Resort Hotel, Petaling Jaya, Selangor, 3-5July 2007.

  1. Zainal Samicho, Norashikin Saim and Azami Zaharim (2007). Optimising the Saturated Fat Reduction in Beef by Ginger Extract using Response Surface Methodology. Conference on Scientific and Social Research 2006’2007. Sunway Lagoon Resort Hotel, Petaling Jaya, Selangor, 3-5July 2007.

  1. Zainal Samicho (2007).Pembungkusan, Pelabelan Pemakanan, Akuan Pemakanan, Perundangan Makanan Dan Pensijilan Halal. Seminar dan Bengkel Penyediaan Makanan, Program Tunas Mekar 23-26 Disember 2007, INTEKMA Resort, UiTM, Shah Alam, Selangor Anjuran Unit Penyelarasan & Perlaksanaan (ICU), JPM dan UiTM.

  1. Zainal Samicho (2007).Sistem Penyimpanan Dan Pembekuan Makanan. Seminar dan Bengkel Penyediaan Makanan, Program Tunas Mekar 23-26 Disember 2007, INTEKMA Resort, UiTM, Shah Alam, Selangor Anjuran Unit Penyelarasan & Perlaksanaan (ICU), JPM dan UiTM.

  1. Zainal Samicho (2007).Pengendalian Dan Keselamatan Makanan. Seminar dan Bengkel Penyediaan Makanan, Program Tunas Mekar 23-26 Disember 2007, INTEKMA Resort, UiTM, Shah Alam, Selangor Anjuran Unit Penyelarasan & Perlaksanaan (ICU), JPM dan UiTM.

  1. Zainal Samicho (2008).Garispanduan amalan kebersihan: GMP & HACCP. Bengkel Keperluan dan Perlaksanaan Halal Dalam Industri Pemprosesan Makanan 24 Jan 2008, Harvest bakery Ingredients Sdn. Bhd, Section U5, Shah Alam, Selangor, Ajuran Halal Global Training & Consultancy, MENTARI BUSINESS CENTRE, Bandar Sunway, Petaling Jaya, Selangor, Malaysia.

  1. Zainal Samicho (2008). Garispanduan teknik pembuatan produk halal. Bengkel Keperluan dan Perlaksanaan Halal Dalam Industri Pemprosesan Makanan 24 Jan 2008, Harvest bakery Ingredients Sdn. Bhd, Section U5, Shah Alam, Selangor, Ajuran Halal Global Training & Consultancy, MENTARI BUSINESS CENTRE, Bandar Sunway, Petaling Jaya, Selangor, Malaysia.

  1. Aida F.M.N.A, Maaruf A.G. and Zainal S. [2008]. Optimization of Amylases Level in Wheat Bread Formulation. Life Science Postgraduate Conference. 18-20 June 2008. Universiti Sains Malaysia, Pulau Pinang, Malaysia.

  1. Zainal Samicho (2009). Aditif makanan: Produk berkualiti dan halal

Seminar Makanan Halal 27 Jun 2009, Dewan Sri Bestari
INTEKMA Resort & Convention Centre, UiTM, Shah Alam, Selangor.

21.Abdul Ghani Abu Samah, Zainal Samicho, Jamal Khair Hashim (2009). Formaldehyde, trimethylyamine and organoleptic in fish. Jurnal Club Bil. 9, 3 Sept. 2009. Kementerian Kesihatan, Putrajaya.

22.Abdul Ghani Abu Samah, Zainal Samicho, Jamal Khair Hashim Fatimah Abu Bakar, Fadzil Othman, Khairuddin Mohd Khalid (2009).

Seminar Kesihatan Makanan Siri 1, 10 Sept 2009, Kolej Kejururawatan, Jabatan Kesihatan Kedah

D. Poster Presentations (14)

1. Abdul Rahman, R., Zainal, B.S., Ariff, A.B., and Saari, B.N. (1997). Pectinesterase activity and cloud loss during storage of pasteurised pink guava juice. 9th National Biotechnology Seminar, Pulau Pinang, Malaysia.

2. Abdullah, N.F., Samicho, Z.B. and Zaharim, A.B. (2004). Optimization of Guava Juice Yield Using Response Surface Methodology. 2nd Life Sciences Postgraduate Conference, USM, Pulau Pinang, Malaysia.

3. Samicho Z.B., Haryati A.H., Norashikin S. and Zaharim A.B.(2004). Optimization of Ginger Extract on Tenderization of Meat. MSSMB 2004 Scientific Meeting, Century Hotel, Melaka, Malaysia.

4. Samicho Z.B, Nurhafizah I., and Safian, M.F.B. (19-21/7/2004). Reduction of Fat Content in Squid by Lactobacillus acidophilus Yoghurt. MSSMB 2004 Scientific Meeting, Century Hotel, Melaka, Malaysia.

5. Wan Khairani M., Samicho Z.B. and Noorlaila A. (2004). Effect of Substitution of Coconut Santan with Lowfat Milk, Soymilk and Palm Oil Santan on Sensory Properties and Chemical Composition of Nasi Lemak. 3rd Food Science & Technology Seminar. Faculty of Applied Sciences, UiTM, Shah Alam, Selangor, Malaysia.

6. Samicho Z.B., Haryati A.H., Norashikin S. and Zaharim A.B.(2005). Optimization of the Reduction of Beef Saturated Fat Content Using Ginger Extract. MSSMB 2005 Scientific Meeting, Berjaya Times Square Hotel, Kuala Lumpur, Malaysia.

7. Haryati A.H., Samicho Z.B., Norashikin S. and Zaharim A.B.(2005). Optimization of the Treatment Conditions for Reducing Saturated Fat in Chicken Using Ginger Extract. 4th Food Science & Technology Seminar. USM, Penang, Malaysia.

8. Wan Khairani M., Samicho Z.B. and Noorlaila A. (2005). The Effect using Coconut Santan, Palm Oil Santan, Lowfat Milk and Soymilk in Nasi Lemak on the Saturated, Unsaturated Fat and Cholesterol Content of Nasi Lemak. 4th Food Science & Technology Seminar. USM, Penang, Malaysia.

9. Zainal Samicho, Norashikin Saim, Azami Zaharim and Haryati Abu Husin (2007).The Production of Tenderized and Reduced Saturated Fat Beef Using Ginger (Zingiber officinale Rosc. var officinale). Inventions, Innovations and Design Competition, Institute of Research, Development and Commercialisation (IRDC), UiTM, Shah Alam, Selangor, Malaysia.

10.Zainal Samicho, Muhammad Fauzi Safian and Nurhafizah Binti Ibrahim (2007). The Production of Low Cholesterol Prawn using Yoghurt. Inventions, Innovations and Design Competition, Institute of Research, Development and Commercialisation (IRDC), UiTM, Shah Alam, Selangor.

11.Zainal Samicho, Muhammad Fauzi Safian and Nurhafizah Binti Ibrahim (2007). The Production of Low Cholesterol Prawn Using Yoghurt. International Exposition of Research and Inventions of Institutions of Higher Learning, PECIPTA (2007), Kuala Lumpur Convention Centre (KLCC), Malaysia.

12.Abdul Ghani bin Abu Samah, Zainal Samicho and Jamal Khair Hashim (2007). Modification AOAC 931.08 Method for Determination of Formaldehyde Content in Mackerel Fish. Inventions, Innovations and Design Competition, Institute of Research, Development and Commercialisation (IRDC), UiTM, Shah Alam, Selangor, Malaysia.

13.Abdul Ghani bin Abu Samah, Zainal Samicho and Jamal Khair Hashim (2007). Development of Method for Determination of Formaldehyde Content in Mackerel Fish. International Exposition of Research and Inventions of Institutions of Higher Learning, PECIPTA (2007), Kuala Lumpur Convention Centre (KLCC), Malaysia.

14. Ahmad Abdul Hamid, Haswani Maisarah Mustafa. Noriham Abdullah and Zainal Samicho (2009). Oyster Lekor. IID-FSG 2009, UiTM, Shah Alam, Selangor.

E. Monograph (3)

1. Zainal Samicho (Technical Committee on Halal Food Members) (2004).Malaysian Standard MS 1500:2004: Halal Food – Production, Preparation, Handling And Storage - General Guidelines (First Revision).Department of Standards Malaysia, Putrajaya, Malaysia.

  1. Zainal Samicho (The Halal Technical Committee JAKIM) (2006).Handbook of Halal Food Additives, Department of Islamic Development Malaysia, Putrajaya, Malaysia.

  1. Zainal Samicho (Technical Committee on Halal Food Members) (2009).Malaysian Standard MS 1500:2004: Halal Food – Production, Preparation, Handling And Storage - General Guidelines (Second Revision).Department of Standards Malaysia, Putrajaya, Malaysia.

Committee (External - 11):

1. Advisory Committee Member for Halal Approval, JAKIM, 2003.

2. Advisor for Project of Monitoring Formaldehyde in Fish, Ministry of Health, December 2005

3. Counselor Tunas Mekar Project, Pahang (2005-2006) & Malacca (2006).

4. Permanent Representative for Halal Technical Committee, JAKIM, since July 2006 (Ahli Jawatankuasa Teknikal Halal JAKIM)

5. Panelist for Inspection and Approval of Halal Sign, JAIS, since 2001.

(Ahli Jawatankuasa Pengesahan Halal Negeri Selangor)

6. Technical Committee of MS1500:2004, Halal Food-Production,

Preparation, Handling and Storage - General Guideline (First Revision).

7. Counselor Tunas Mekar Project, Selangor, 16 May 2008 - 15 May 2010.

8. Chairmain Education Exco: Surau Raudhah Al-Muttaqin, Section 4, Shah Alam, Selangor, 2006-2010

9. Technical Committee on Beverage and Beverage Products, SIRIM, Bhd, 2009

10. Jawatankuasa Penyemakan Spesipikasi dan Laporan Penilaian Teknikal, Bidang Food Processing, Konsultansi Bersama Kementerian Dalam Negeri, 2009

11. Technical Committee of MS1500:2009, Halal Food-Production, Preparation, Handling and Storage - General Guideline

(Second Revision).

Committee (Internal - 5)

1. Pengerusi Pasarana, Fakulti Sains Gunaan, UiTM, sejak 2003

2. Ketua Special Interest Group (SIG) ”Halal Products”, Fakulti Sains Gunaan, sejak 2007

3. Timbalan Ketua Jawatankuasa Kecil Educational Dokumen MQA, FSG, UiTM, sejak 2008

4. AJK Jawatankuasa Keselamatan Dan Kesihatan Pekerja, Fakulti Sains

Gunaan, UiTM, sejak 2008

5. Pengerusi 5S, Fakulti Sains Gunaan, UiTM, sejak 2009

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