Acceptance of Nanotechnology Among Halal Food Manufacturer

In today’s competitive market technology, it is essential to keep leadership in the food and food processing industry. Consumers demand fresh authentic, convenient and flavourful food products. The future belongs to new products and new processes, with the goal of enhancing the performance of the pr...

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Main Author:	Siti Norbilah, Abdul Manaff
Format:	Thesis
Language:	eng eng
Published:	2012
Subjects:	T Technology (General)
Online Access:	https://etd.uum.edu.my/3142/1/SITI_NORBILAH_ABDUL_MANAFF.pdf https://etd.uum.edu.my/3142/4/SITI_NORBILAH_ABDUL_MANAFF.pdf
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id	my-uum-etd.3142
record_format	uketd_dc
institution	Universiti Utara Malaysia
collection	UUM ETD
language	eng eng
advisor	Ibrahim, Amlus
topic	T Technology (General)
spellingShingle	T Technology (General) Siti Norbilah, Abdul Manaff Acceptance of Nanotechnology Among Halal Food Manufacturer
description	In today’s competitive market technology, it is essential to keep leadership in the food and food processing industry. Consumers demand fresh authentic, convenient and flavourful food products. The future belongs to new products and new processes, with the goal of enhancing the performance of the product, prolonging the product shelf life and freshness, and improving the safety and quality of food. Nanotechnology is an enabling technology that has the potential to revolutionise the food industry. The objective of this research is to identify the identify the factors that contribute to the readiness of the halal food company to participate in nanotechnology. Base on the theoretical framework, the independents variable are benefits,complexity, compatibility and environment and the dependent variable is the Nanotechnology in Halal Food Readiness. The data was gather from the questionnaire session and also from journals, books, newspaper, articles and also through internet. The data collected were analyzed using SPSS. As a result, the independence variable Complexity and Environment influences the Nanotechnology in Halal Food Readiness and the benefit and compatibility are not supported the nanotechnology in halal food readiness. For the conclusion, the halal food company should gain more knowledge about new technologies called nanotechnologies for the better result on producing the halal food.
format	Thesis
qualification_name	masters
qualification_level	Master's degree
author	Siti Norbilah, Abdul Manaff
author_facet	Siti Norbilah, Abdul Manaff
author_sort	Siti Norbilah, Abdul Manaff
title	Acceptance of Nanotechnology Among Halal Food Manufacturer
title_short	Acceptance of Nanotechnology Among Halal Food Manufacturer
title_full	Acceptance of Nanotechnology Among Halal Food Manufacturer
title_fullStr	Acceptance of Nanotechnology Among Halal Food Manufacturer
title_full_unstemmed	Acceptance of Nanotechnology Among Halal Food Manufacturer
title_sort	acceptance of nanotechnology among halal food manufacturer
granting_institution	Universiti Utara Malaysia
granting_department	College of Business (COB)
publishDate	2012
url	https://etd.uum.edu.my/3142/1/SITI_NORBILAH_ABDUL_MANAFF.pdf https://etd.uum.edu.my/3142/4/SITI_NORBILAH_ABDUL_MANAFF.pdf
_version_	1747827507812368384
spelling	my-uum-etd.31422016-04-24T02:19:23Z Acceptance of Nanotechnology Among Halal Food Manufacturer 2012-04 Siti Norbilah, Abdul Manaff Ibrahim, Amlus College of Business (COB) College of Business T Technology (General) In today’s competitive market technology, it is essential to keep leadership in the food and food processing industry. Consumers demand fresh authentic, convenient and flavourful food products. The future belongs to new products and new processes, with the goal of enhancing the performance of the product, prolonging the product shelf life and freshness, and improving the safety and quality of food. Nanotechnology is an enabling technology that has the potential to revolutionise the food industry. The objective of this research is to identify the identify the factors that contribute to the readiness of the halal food company to participate in nanotechnology. Base on the theoretical framework, the independents variable are benefits,complexity, compatibility and environment and the dependent variable is the Nanotechnology in Halal Food Readiness. The data was gather from the questionnaire session and also from journals, books, newspaper, articles and also through internet. The data collected were analyzed using SPSS. As a result, the independence variable Complexity and Environment influences the Nanotechnology in Halal Food Readiness and the benefit and compatibility are not supported the nanotechnology in halal food readiness. For the conclusion, the halal food company should gain more knowledge about new technologies called nanotechnologies for the better result on producing the halal food. 2012-04 Thesis https://etd.uum.edu.my/3142/ https://etd.uum.edu.my/3142/1/SITI_NORBILAH_ABDUL_MANAFF.pdf text eng validuser https://etd.uum.edu.my/3142/4/SITI_NORBILAH_ABDUL_MANAFF.pdf text eng public masters masters Universiti Utara Malaysia Ashwood P,Thompson R and J Powell (2007);Fine particles that adsorb lipopoly saccharide viabridging calcium cations may mimic bacterial pathogenicity towards cells. Exp Biol Med 2007; 232(1):107-117. Anthony Waitz and Wasig Bothare: Nanotechnology Commercialization Best Practices. http://www.quantronainsight.com/pper/030915. commercialization.pdf Andrew Maynard,Evan Michelson (2005, 2006, 2007), “Projects on Emerging Technologies,” Woodrow Wilson International Center for Scholars, A Nanotechnology consumer Products Inventory (http://www.nanotechproject.org/44). 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Acceptance of Nanotechnology Among Halal Food Manufacturer

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