In 1995, Dr. Winai Dahlan began Halal science laboratory construction in the faculty of allied health science of Chulalongkorn University, in order to support operations associated with halal food consumer protection.
In 1997, GC-FID technique was used to detect pork contamination in halal sausage products.
In 1998, Became ASEAN’s halal science training center under ASEAN’s special committee of halal guideline.
In 2000, Joined Bangkok’s Office of Islamic Committee handling halal certification’s sample analysis.
In 2004, Became fully operational halal forensic laboratory in the are of 400 square meters on Chulapat 6 building in Chulalongkorn University
In 2010, The laboratory was moved to the 11th floor of Chulalongkorn University’s research building with the area of 800 square meter.
In 2011, Developed of animal stress testing and won prize from World Halal Research held in Malaysia.
Halal Forensic Science Laboratory received ISO / IEC 17025-2005 certification, located in the area of 800 square meter on the 12th floor of Chulalongkorn University’s research building, and accommodates advance analytical chemistry and nutrition genetics laboratory.
20 Muslim scientists
More than a hundred of advanced science instruments and supplies are installed and furnished such as, LC/MS-Triple quadrupole, LC/MS-ESI, GC/MS/MS, ICP, FTIR-HTS-XT, real time-PCR, zonal-UC, HPLC-UV, GC-FID and etc.
Together with Chulalongkorn University’s Faculty of Allied Health Sciences, Halal Science Center develops and produces quality students of nutrition and food science, in which halal standards, food production and food examination were taught.
Steps required for requesting sample testing services.
3. Deliver raw material and product
At the laboratory by directly or via mail
4. Pay for the service
Cash or Payment document
5. Receive a copy of the service request
6. Inquired for test result
02-2181-054 ext 115, 124
1. Gelatin contamination test
Gelatin (Colorometry : AOAC 990.26 and FTIR :In house method)
Gelatin: to analyse gelatin in food products such as, snacks, candies, jellies, marshmallow, ice-cream, milk and products from milk, fruit juices and flavoured drinks, seasoning sauces, salad cream, mayonnaise, products from meat, meatball, sausages, and other products,
2. Fatty acid profile test
Fatty Acid Profile (GC/MS-MS ,GC-FID, Lepage G and Roy : CC 1984, 1986)
Fatty Acid Profile: to analyse type and ratio of fatty acid in products which contain oil or fat which are oil, milk and processed products from milk, meat and products from meat, snacks, seasoning sauces, mayonnaise, salad cream, powdered soup, curry paste, chili paste, canned food, instant noodle, and other products that contain oil. This service also includes the analysis of blood plasma and red blood cell.
3. Ethyl Alcohol test
Alcohol (GLC: AOAC973.23)
Ethyl Alcohol: to analyse the amount of alcohol in food products such as, fruit juices and drinks, synthesized food flavours and colors, sauces, seasoning sauces, energy drinks and other products
4. Swine DNA contamination in food and biological specimens test
DNA (Real-Time PCR : In house method)
DNA: to analyse the DNA of pigs in food products that are made from meat such as, sausages and meatball.
5. Polar compound test
Polar compounds (Mini column: AOAC 982.): to analyse polar compound in food products such as, fresh cooking oil and used cooking oil.