“Halal” is a word that means “permissible” and while it is commonly associated with food, halal has a far wider embrace, with the potential, in fact, to become a major global business brand. In Asia in particular, business people from countries ranging from Indonesia, Malaysia and Pakistan to the tiny nation of Brunei are talking up their nation’s aspirations to become a “halal hub.” It is not hard to see why. About a quarter of the world’s population is Muslim. Muslims are required by their faith to eat halal food, bringing the value of the global halal food market close to US$700 billion. This figure increases by the week as halal food producers use social media to extend their marketing to non-Muslims. The halal industry is already worth an estimated US$3 trillion, and includes chemicals, health care, cosmetics, pharmaceuticals, leather products and Islamic banking.
The Malaysian Journal of Halal Research Journal (MJHR) provides a detailed overview of the global halal food and beverage market, including up-to-date trade data on the key sub-sectors of the halal marketplace. It assesses the trade potential within the halal food market by giving insights into its size, dynamics and drivers, its regional variations, the complex nature of its integrated value chain and the evolving regulatory frameworks; it discusses the role of trade and investment promotion institutions to develop an international halal industry; it enhances people’s livelihoods and reduces poverty through the development and support of small-scale food-based industries and trading ventures enabling them to connect to global supply chains.
The Malaysian Journal of Halal Research Journal (MJHR) is published biannually by VOLKSON PRESS. The journal is dedicated to the advancement of Halal Science, in the diverse areas of, though not limited to, Food Science and Technology, Medicine, Cosmeceutical Science, Natural Science, and Marketing. The editor invites the submission of research articles, reviews, short communications, book reviews and obituaries (of prominent scientists in the field). To publish quickly in order for the new halal science with its potential for global impact to be rapidly distributed, discussed, and built upon. To promote and exemplify concise, readable prose that will allow halal scientific findings to be understood by a broad range of readers. To publish cross-disciplinary research and collaborations, to encourage innovative approaches to complex scientific problems, and to support open discourse among readers in diverse areas of interest and expertise. To promote and uphold the highest standards in the conduct and communication of halal scientific research.
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Editor-in-Chief Dr. Md. Mahmudul Hasan Department of Nutrition and Food Technology Faculty of Applied Science & Technology Jessore University of Science and Technology (JUST) Jessore 7408 Bangladesh
Associate Editors Dr. Abdul Alim Senior Scientific Officer Animal Biotechnology Division National Institute of Biotechnology Savar, Dhaka, Bangladesh
Dr. Md. Harun-or-Rashid Senior Scientific Officer Biotechnology Division Bangladesh Institute of Nuclear Agriculture Mymensingh-2202, Bangladesh
Dr. Tahir Zahoor Professor/Director General (DG) National Institute of Food Science and Technology (NIFSAT) University of Agriculture, Faisalabad Pakistan
Editorial Board Members Professor Yong Wang, PhD Principal Investigator Key Laboratory of Synthetic Biology Shanghai Institutes for Biological Sciences Chinese Academy of Sciences Shanghai 200032, China
Associate Professor Jirarat Anuntagool Department of Food Technology Faculty of Science Chulalongkorn University Phyathai Road, Patumwan District Bangkok 10330, Thailand
Professor Dr. Youssef AbdEl-Wahab Youssef Mohamed Attia Arid Land Agriculture Department Faculty of Meteorology, Environment and Arid Land Agriculture King Abdulaziz University, Saudi Arabia
Dr. Tahir Usman Assistant Professor College of Veterinary Sciences & Animal Husbandry Abdul Wali Khan University Mardan Pakistan
Dr. Md. Rausan Zamir Associate Professor in Chemistry Department of General Educational Development Daffodil International University Dhaka, Bangladesh
Dr. Md. Kafil Uddin Senior Scientific Officer Entomology Division Bangladesh Agricultural Research Institute Joydebpur, Gazipur, Dhaka, Bangladesh
Dr. Aysha Sameen Assistant Professor National Institute of Food Science and Technology Faculty of Food, Nutrition and Home Sciences University of Agriculture, Faisalabad. Pakistan
Dr. Muhammad Issa Khan Associate Professor (Tenured) National Institute of Food Science and Technology (NIFSAT) University of Agriculture, Faisalabad. Pakistan
Dr. Abid Maan Department of Food Engineering University of Agriculture, Faisalabad Pakistan
Ali Hassan Lecturer National Institute of Food Science & Technology Faculty of Food, Nutrition & Home Sciences University of Agriculture, Faisalabad. Pakistan
Hafiz Imtiaz Ahmad Associate Professor & Director of PE New York Institute of Technology, Abu Dhabi,UAE NYIT CERT Technology Park Al Maroor Road Abu Dhabi, UAE
Dr. Fu Tong Yu Associate Professor Department of Plant Nutrition China Agricultural University Beijing, China
Prof. Dr Seyed Hadi RAZAVI Head of center of excellence for application of modern technologies for producing functional foods and drinks Laboratory of Biosystem Engineering Department of Food Science & Engineering Faculty of Biosystem Engineering University of Tehran
Professor Dr Reyad Rashid Shaker Obaid Chair of the Department of Clinical Nutrition and Dietetics College of Health Sciences, University of Sharjah Sharjah, UAE