PROFILE
UPM's Staff Profile
YBHG. PROFESOR DR. MUHAMMAD SHAHRIM BIN AB KARIM
PROFESSOR
FACULTY OF FOOD SCIENCE AND TECHNOLOGY
shahrim@upm.edu.my
PROFESSIONAL
NAME :
(Ybhg. Profesor Dr.) MUHAMMAD SHAHRIM BIN AB KARIM
POST :
PROFESSOR
ENTITY :
FACULTY OF FOOD SCIENCE AND TECHNOLOGY
FIELD OF SUPERVISION
FOOD MANAGEMENT / FOOD SERVICE MANAGEMENT / HALAL PRODUCTS MANAGEMENT / HOSPITALITY / TOURISM
PUBLICATION
2025
Characterizing Kerabu as an Effort to Sustaining the Malay Heritage Dish in Malaysia
2025
As the doors shut: Uncovering interview rejections in Australia’s halal food industry
2025
Safety and authenticity practices in heritage food production in home-based and commercial catering: A multiple country case study
2025
Sustainable career growth for the Halal professionals in Malaysia and Australian food industry
2025
Are Food Additives Utilized Judiciously? Novel Insights into Health Risks, Benefits, and Ethical Boundaries
2024
Accessibility of Halal Certification Bodies in Australia: A Website Content Analysis
2024
From Tradition to Technology: A Comprehensive Review of Contemporary Food Design
2024
Consumer's Cultured Meat Perception and Acceptance Determinants: A Systematic Review and Future Research Agenda
2023
A Pilot Study on the Challenges to Sustain the Authenticity of the Malay Heritage Food, Dodol, in the Southern States of Malaysia
2023
Do?it?yourself menu management and pricing
2022
A Review on Halal and Kosher Regulations, Certifications, and Industrial Practices
2022
A Review on the Notions of Food Heritage Conservation
2022
Exposing the nuances of traditional Malay Kuih in Mersing district, Johor, Malaysia
2021
Family Traditional Bakery Business Sustainability: An Analysis on its Contributing Success Factors
2021
The Impact of Modern Technology Towards Malay Traditional Foods Preparation and Cooking Processes in Malaysia
2021
Key Activities of Menu Management and Analysis Performed by SME Restaurants in Malaysia
2020
Key adaptations of SME restaurants in Malaysia amidst the COVID19 Pandemic
2020
Exploring Local Food Characteristics in Developing Food Tourism Destination at Lenggong Valley, Perak
2020
A review of approaches to manage menu profitability
2020
The diversity of traditional Malay kuih in Malaysia and its potentials
2019
Bakery science of bread and the effect of salt reduction on quality: a review
2019
Can restaurant revenue management work with menu analysis?
2019
Enlivening the effect of tourists' knowledge and involvement on Malaysian heritage food (MHF) towards food tourism image in Malaysia
2019
Quality characteristics of protein-enriched brown rice flour and cake affected by Bombay locust (Patanga succincta L.) powder fortification
2019
Tourist behavioral loyalty: a comparison of first-time and repeat tourist in the UNESCO World Heritage Site (WHS) in Malaysia
2018
The globalization of Malaysia national cuisine: A concept og 'Gastrodiplomacy'
2018
HALALAN TOIYYIBAN FOOD HANDLING PRACTICES: A REVIEW ON STREET FOOD VENDORS IN MALAYSIA
2018
The Effects of healthy sleep campaign towards the intention to practice healthy sleep behaviour in managing obesity among Malay women
2018
HALALAN TOYYIBAN UNDERSTANDING: A CASE OF MUSLIM STREET FOOD VENDORS IN SHAH ALAM
2018
Understanding the young generations' preference towards Malay traditional food in Malaysia
2018
Community Development through Food Tourism: Exploring the Utilization of Local Food as Community Development at Rural Destination in Malaysia
2017
Utilizing Local Food Product at Rural Destination
2016
Historical and contemporary perspectives of the Nyonya food culture in Malaysia
2015
Reliability and Validity of Consumers? Decision Making Investigation of Safe Street Food Purchasing, Pilot Study in Nakhon Si Thammarat, Thailand
2015
Challenges in Sustaining the Malay Traditional Kuih among Youth
2015
Intention to Eat Traditional Food among Boys and Girls in Malaysia
2014
Consumption pattern and consumers? opinion toward street food in Nakhon Si Thammarat province, Thailand
2014
Consumer Attitudes and Perceptions towards Western Cuisine: A Strategic Investigation of the Italian Restaurant Industry in Malaysia
2013
Investigating the structural relationship between food image, food satisfaction, culinary quality and behavioral intentions: the case of Malaysia
2013
The values of the traditional culinary practices towards the modernization as perceived by the Malay Chefs in Klang Valley
2013
Investigating the Structural Relationships Between Food Image, Food Satisfaction, Culinary Quality, and Behavioral Intentions: The Case of Malaysia
2011
Consumers Knowledge and Perception Towards Melicope Ptelefolia (Daun Tenggek Burung): A Preliminary Qualitative Study
2011
Chitty Culinary Traditions in Melaka Malaysia
2011
A model of Malaysian Food Image Components: Towards Building A Sustainable Tourism Product
2011
CONSUMERS? PERSPECTIVE TOWARDS MALAYSIAN TRADITIONAL FOOD: SAMBAL BELACAN (CHILLI SHRIMP PASTE), A PRELIMINARY INVESTIGATION
2011
Sustaining Traditional Food: Consumers? Perceptions on Physical Characteristics of Keropok Lekor or Fish Snack
2010
Investigating the structural relationships between food image, food satisfaction, culinary quality and behavioral intentions: the case of Malaysia
2010
: International Tourists? Satisfaction and Behavioral Intentions of Malaysian Food
2010
Factors affecting milk consumption among school children in urban
2010
Culinary Tourism as a Destination Attractions: An Empirical Examination of Destinations' Food Image
2009
Perceptions and Acceptance of ?Belacan? in Malaysian Dishes
2008
Information Sources on Culinary Tourism for France, Italy and Thailand