PROFILE
Laman Web Staf UPM
YBHG. PROFESOR DR. MUHAMMAD SHAHRIM BIN AB KARIM
PROFESOR
FAKULTI SAINS DAN TEKNOLOGI MAKANAN
shahrim@upm.edu.my
NAMA:
(YBHG. PROFESOR DR.) MUHAMMAD SHAHRIM BIN AB KARIM
JAWATAN:
Profesor
ENTITI:
Fakulti Sains Dan Teknologi Makanan
BIDANG PENYELIAAN
Food Management / Food Service Management / Halal Products Management / Hospitality / Tourism
PENERBITAN
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