Professor Irwandi Jaswir was born in Medan, North Sumatra, Indonesia, in 1970. He obtained his undergraduate degree in Food Technology and Human Nutrition from Bogor Agriculture University (IPB) in Indonesia in 1993, his Master of Science in Food Science and Biotechnology in 1996, as well as his Ph. D in Food Chemistry and Biochemistry in 2000 from the Universiti Putra in Malaysia. He joined the Ph. D exchange program at the Department of Food, Nutrition and Health at the University of British Columbia (UBC), Canada from 1989 to 1999. He obtained a Diploma in Islamic Revealed Knowledge at the International Islamic University Malaysia (IIUM) in 2003. Professor Jaswir did his postdoctoral fellowship in Lipid Biochemistry at the National Food Research Institute in Tsukuba, Japan 2006-2008.
Professor Jaswir has assumed many administrative and academic roles during his rich career. He was deputy dean of student affairs at the faculty of science in IIUM 2005-2006, Chairman of the Halal Certification Authority at Korea-INHART 2016-present, secretary of IIUM Council of Professors 2014-present, Deputy Dean of Research Initiatives at the Research management Center at IIUM 2011-2014, Senior Professor of Food Chemistry and Biochemistry at IIUM 2015-present, Director of the International Institute for Halal Research and Training (INHART) in IIUM 2014-2016, and currently is the Deputy Dean for academic, Research, and publication at INHART.
Professor Irwandi Jaswir has dedicated years of research to the establishment and development of the new discipline called “Halal Science” revealing a significant relationship between Halal and Haram in Islamic jurisprudences and science. His devotion in his academic and research life to resolve several issues related to halal and haram from the perspective of science is encapsulated in his published works.
Professor jaswir has published over 120 articles in scientific journals, 30 books and book chapters, and over 30 research projects. He has total Scopus citations of 711 and an H-index of 16. He is a member of the editorial board of many reputable scientific journals and has participated in various conferences and exhibitions in his field as well as supervised several graduate students. Professor Jaswir is a highly active researcher and academic focusing on Halal Science as evident by the over 60 awards and honors he has received.
Moreover, it has strengthened the importance and relevance of the emerging halal industry with a uniquely strong scientific foundation in Halal Science.
Professor Jaswir’s work on development of methods for analysis and detection of none halal substances in foods and beverages, by employment of novel technics like Fourier Transform Infrared Spectroscopy (FTIR), has given the Halal Science discipline a uniquely strong scientific foundation which has strengthened its importance and relevance to the emerging halal industry. Most notable is his work with other scientists on the development of a “Portable Electronic Nose”, which detects within seconds the presence of alcohol in food and beverages, and the detection of Lard (porcine derived fat) in them.
Moreover, he has continually searched for alternatives to Haram substance that go into the making of today’s Muslim consumer products, and has developed practical methods for producing them. An instance of which is producing Halal gelatin from various Halal (non-porcine) sources, like camel and fish. As well as his valuable work in developing manufacturing standards that can be employed in the rapid growing industry of halal products and training on them.
Professor Irwandi Jaswir, has been awarded the 2018 King Faisal Prize in Service to Islam for his outstanding services to Islam and Muslims, which includes:
- His contribution to the establishment and development of “Halal Science” through various publications and research studies.
- His valuable efforts in leading the International Institute for Halal Research, of the International Islamic University in Malaysia, to become a renowned center for research and services related to Halal food and consumer goods;
- His work in developing new methods for analyzing substances used in the manufacturing of ‘Halal Food Alternatives’, as well as practical procedures for producing Halal Gelatin from various Halal (non-porcine) sources, such as camel and fish;
- His collaboration with other scientists to develop new methods for quick detection of non-Halal substances in food, cosmetics and other consumer goods used by Muslims. An instance of such methods is the ‘Portable Electronic Nose’ which detects within seconds the presence of alcohol and lard (porcine-derived fat) in food and beverages.