Prof. Dr. Syed Ghulam Musharraf is a well-known scientist in the field of analytical mass spectrometry, particularly in metabolomics and foodomics. Currently, he is the author of over 260 research publications (Journal cumulative impact factor over 1100) published in peer-reviewed journals and one US patent. He has played an important role in the development of the “Halal Testing Laboratory” across the world including Pakistan, Kuwait, and Uganda. He is a member of “Halal Certification Division” of “Pakistan Standards and Quality Control Authority” (PSQCA). He has served as a Technical Expert from Pakistan (nominated by PSQCA) at The Standards and Metrology Institute for the Islamic Countries (SMIC) for porcine detection. Based on his contribution to Halal testing, he has won a project from the Islamic Development Bank (IDB) for the research laboratory/ capacity development in the field of Halal laboratory testing at the Kuwait Institute of Scientific Research (KISR), Kuwait.

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• 1. Brief Introduction to Halal 2. Halal Ingredients in Food and Non-food Samples 3. International Standard and Practicing in Halal Testing 4. Advanced Analytical Techniques in Halal Testing and Research 5. Alcohol: Islamic Perspectives and Detection Protocols 6. Decoding Food/Non-Food Labels: Detection of Lard in Various Ingredients 7. Methods for the Authentication of Different Gelatin Sources 8. Zabiha Meat: Understanding Halal Principles and Practices 9. Pork Meat: Scientific, Technical, Health, and Halal Perspectives 10. Other Miscellaneous Molecules Derived from Pork 11. Dyes from Insects (Carminic Acid) 12. Analytical Approaches for Assessing the Halal Status of Genetically Modified Organisms (GMOs): Challenges and Innovations 13. Halal Certification Bodies and Their Role 14. E-numbers/E-codes and Their Details of Various Substances

Prof. Dr. Syed Ghulam Musharraf is a well-known scientist in the field of analytical mass spectrometry, particularly in metabolomics and foodomics. Currently, he is the author of over 260 research publications (Journal cumulative impact factor over 1100) published in peer-reviewed journals and one US patent. He has played an important role in the development of the “Halal Testing Laboratory” across the world including Pakistan, Kuwait, and Uganda. He is a member of “Halal Certification Division” of “Pakistan Standards and Quality Control Authority” (PSQCA). He has served as a Technical Expert from Pakistan (nominated by PSQCA) at The Standards and Metrology Institute for the Islamic Countries (SMIC) for porcine detection. Based on his contribution to Halal testing, he has won a project from the Islamic Development Bank (IDB) for the research laboratory/ capacity development in the field of Halal laboratory testing at the Kuwait Institute of Scientific Research (KISR), Kuwait.

Select Guide Rating

• 1. Brief Introduction to Halal 2. Halal Ingredients in Food and Non-food Samples 3. International Standard and Practicing in Halal Testing 4. Advanced Analytical Techniques in Halal Testing and Research 5. Alcohol: Islamic Perspectives and Detection Protocols 6. Decoding Food/Non-Food Labels: Detection of Lard in Various Ingredients 7. Methods for the Authentication of Different Gelatin Sources 8. Zabiha Meat: Understanding Halal Principles and Practices 9. Pork Meat: Scientific, Technical, Health, and Halal Perspectives 10. Other Miscellaneous Molecules Derived from Pork 11. Dyes from Insects (Carminic Acid) 12. Analytical Approaches for Assessing the Halal Status of Genetically Modified Organisms (GMOs): Challenges and Innovations 13. Halal Certification Bodies and Their Role 14. E-numbers/E-codes and Their Details of Various Substances

Prof. Dr. Syed Ghulam Musharraf is a well-known scientist in the field of analytical mass spectrometry, particularly in metabolomics and foodomics. Currently, he is the author of over 260 research publications (Journal cumulative impact factor over 1100) published in peer-reviewed journals and one US patent. He has played an important role in the development of the “Halal Testing Laboratory” across the world including Pakistan, Kuwait, and Uganda. He is a member of “Halal Certification Division” of “Pakistan Standards and Quality Control Authority” (PSQCA). He has served as a Technical Expert from Pakistan (nominated by PSQCA) at The Standards and Metrology Institute for the Islamic Countries (SMIC) for porcine detection. Based on his contribution to Halal testing, he has won a project from the Islamic Development Bank (IDB) for the research laboratory/ capacity development in the field of Halal laboratory testing at the Kuwait Institute of Scientific Research (KISR), Kuwait.

Select Guide Rating

• 1. Brief Introduction to Halal 2. Halal Ingredients in Food and Non-food Samples 3. International Standard and Practicing in Halal Testing 4. Advanced Analytical Techniques in Halal Testing and Research 5. Alcohol: Islamic Perspectives and Detection Protocols 6. Decoding Food/Non-Food Labels: Detection of Lard in Various Ingredients 7. Methods for the Authentication of Different Gelatin Sources 8. Zabiha Meat: Understanding Halal Principles and Practices 9. Pork Meat: Scientific, Technical, Health, and Halal Perspectives 10. Other Miscellaneous Molecules Derived from Pork 11. Dyes from Insects (Carminic Acid) 12. Analytical Approaches for Assessing the Halal Status of Genetically Modified Organisms (GMOs): Challenges and Innovations 13. Halal Certification Bodies and Their Role 14. E-numbers/E-codes and Their Details of Various Substances