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The purpose of this paper is to introduce Halal certification as a new marketing paradigm which marketers can use to differentiate their products and services in the current competitive environment.

In total, 151 questionnaires were distributed to the business student population from different universities in United Arab Emirates (UAE). The self‐administered questionnaire required the respondents to answer demographics questions on emirate of residence within UAE, gender, age and nationality, followed by specific questions to determine if respondents actively seek Halal certification for various products and services and if they were aware of brands offering certification. The questionnaire concluded with an open‐ended question to find out what Halal certification meant to the respondent.

The application of statistical tools indicated that, although the concept of Halal is familiar to the students, their awareness of whether products are Halal certified and their knowledge about Halal brands is extremely low.

This paper suggests a model for marketers to brand their products and services by seeking, highlighting and communicating Halal certification in the UAE and possibly extending to the world markets.

The paper suggests that consumers are not exposed enough to Halal certification and Halal brands through marketing communication and suggests the greater use of marketing and branding to promote and sell Halal products and services. It has immediate practical relevance to marketing practitioners and strategic planners.

The purpose of this paper is to develop three key concepts to the future of knowledge work: knowledge work is a natural, ever‐changing process – not something that can be certified; open education, connection and interaction are the way of the future; and the future of knowledge work hinges on enabling shared practical knowledge globally.

The paper is filled with metaphor mixed with research from recognized knowledge management (KM) experts as well as extensive social media sources such as Wikipedia. The intent is to demonstrate as well as describe the natural process and potential of global connection and interaction.

Knowledge can be found in one's own back yard (or as close as one's pocket) and one's ability to connect to the world. Open education will be increasingly available to support community‐generated certification of knowledge workers.

The paper uses a unique approach to forward a new, inclusive way of looking at knowledge worker certification. It also suggests pragmatic approaches for accomplishing community‐generated certification.

This paper aims to investigate the antecedents of Muslim millennial’s purchase intention for halal-certified cosmetics and pharmaceutical products by expanding the theory of reasoned action (TRA) through the inclusion of religiousity (RG), halal knowledge and halal certification as the exogenous constructs in addition to TRA’s subjective norm, with attitude as the mediating variable.

A sample of 403 Muslim millennial customers of cosmetics and pharmaceutical products from the Greater Jakarta area, Indonesia. The data were analysed using partial least squares method.

Based on the study, attitude fully and/or partially mediates all the exogenous variables. RG and subjective norm are found to have no direct and significant relationship to purchase intention, but they indirectly affect the latter through attitude. Finally, both halal knowledge and halal certification have partial mediation with purchase intention through attitude as the mediating variable.

By understanding the relationships between the latent constructs, halal players in the industry could use the findings to better comprehend the urgency and importance of the halal aspects of their products, particularly halal certification, with regards to the Muslim millennials, and devise appropriate policies and strategies to capture the increasingly potential slice of the market.

The extant literature on halal products has mostly examined the food industry, and little attention has been given to the halal cosmetics and pharmaceutical products, inspite of its growing importance in Indonesia as the world’s largest halal market. Unlike earlier studies on the topic, this study also limits its focus on the Muslim millennial consumers, which is arguably the most potential and lucrative share of the halal market.

This paper aims to examine existing Halal certification regime in Maldives and address impediments therein that challenge and inhibit the growth of the country’s Halal industry in relation to fisheries products.

This is qualitative research based on first-hand experiences of the authors in the Halal certification process in the Maldives. Doctrinal methodology is used in the analysis of primary sources of data, including Maldivian laws and Halal certification regulations to identify issues of practical relevance. This is complemented with content analysis of secondary data sourced from journal articles, books, reports and online databases that were examined in identifying hindrances and loopholes in the Halal certification process.

Fish is generally Halal, but processed fisheries products cannot be so deemed when certain additives and enhancers are constituents therein. At the moment, Maldives Halal certification pertains only to fisheries products. Against this backdrop, this research identifies knowledge gap, legal and governance constraints pertaining to capacity as impediments towards the Halal certification of such products in the Maldives. Such concerns hinder the Maldives from tapping the socio-economic benefits of the Halal certification of its fisheries products to the desired level in the development of its Halal industry.

This is pioneer research with reference to the Maldives. Absence of researches on the subject brings about scantily available secondary data in the area. Moreover, no empirical data were involved in conducting the research.

As the only products subject of Halal certification process, this research offers an insight into the regulations underpinning Halal certification of fisheries products and related impediments thereto in developing the Maldivian Halal industry generally. Identifying and understanding the impediments to Halal certification process would facilitate their elimination and promote Halal certified fisheries products.

This research highlights and evaluates the Halal certification regime in the Maldives and provides a starting point for further research thereon. The research contributes towards making robust and standard Halal certification criterion and paves the way forward for developing the Halal industry in the Maldives.

The purpose of this paper is to review, analyse, and synthesise the motivation and limitation factors in implementing Halal food certification.

A systematic online library search gathered 50 recent journal articles between the years 2004 and 2014. After common motivation and limitation factors were identified and reviewed, a Pareto analysis was performed. This is done to prioritise the motivation and limitation factors and ultimately revealed the major factors that influence the implementation of Halal food certification.

A total of 36 motivation and 37 limitation factors were identified. Through Pareto analysis, 15 motivation factors accounted for 80.07 per cent and 20 limitation factors are responsible for 79.65 per cent. These factors are considered the major factors in implementing Halal food certification.

For academicians, this study provides the most recent review of food safety and quality certification literature and the highlighted factors could assist in designing research instruments and set the foundation for future research endeavours. For industrialists, factors drawn from this study highlight the information critical for effective and efficient decision making.

This paper is unique as it is the first study to review and analyse the relevant literature from which the authors synthesised the major factors in implementing Halal food certification. The result of this study will provide greater insights to researchers, food companies, and other stakeholders in an effort to encourage greater implementation of Halal food certification.

The purpose of this study are: to study the difference between halal awareness and halal certified awareness, and the relationship between the two variables; to study the differences in knowledge about halal and halal certified, as well as their relationship with halal awareness and halal certified awareness; and to build and test research models regarding factors that affect certified halal awareness.

The target population is Muslims who live in Indonesia and are 18 years old or more. The self-administered survey method is carried out based on a purposive sampling technique. The authors collect data from 428 Muslim respondents in Indonesia through an online survey. This study applies the partial least square–structural equation model to examine causal relationships and test hypotheses.

This study reveals several results: halal awareness is a different concept from halal-certified awareness; knowledge of halal is a different concept from knowledge of halal certificates; awareness is an outcome of knowledge, but knowledge is not an outcome of awareness; halal awareness has a significant effect on halal-certified awareness; knowledge about halal certificates has a significant effect on halal-certified awareness, but knowledge about halal does not have a significant effect; knowledge of halal certificates is not influenced by knowledge of halal and halal awareness; and exposure and religious commitment have a significant role in increasing knowledge and awareness.

Research that explores the difference between halal awareness and halal certified awareness, and Muslim knowledge about halal and halal certified, especially in the context of halal-certified food, is still very limited in the literature provided, if not unavailable. Furthermore, this study also builds and tests research models regarding the factors that affect certified halal awareness, which is limited or may not have been found in the literature.

The blockchain technology provides a way to record transactions that is designed to be highly secure, transparent, trustable, traceable, auditable and tamper-proof. And, the internet of things (IoT) technology provides the ability to transfer data over a network without requiring human-to-human or human-to-computer interaction, which is able to link computing devices and digitized machines, things, objects, animals and people that are provided with digital unique identifiers (UIDs). This paper aims to explore the combined application of blockchain and IoT-based technologies, especially on the intellectual property protection area.

In this paper, the authors propose a high-level architecture design of blockchain and IoT-based intellectual property protection system, which can help to process three types of intellectual property: (1) patents, copyrights, trademarks etc.; (2) industrial design, trade dress, craft works, trade secrets etc.; and (3) plant variety rights, geographical indications, etc.

Using blockchain peer-to-peer network and IoT devices, the proposed method can help people to establish a trusted, self-organized, open and ecological intellectual property protection system.

To the best of the authors’ knowledge, this is the first work that applied blockchain and IoT technologies on traditional intellectual property protection and trade ecosystem.

The rapid rise of Multi‐User Virtual Environments (MUVEs) or Metaverses, presents opportunities and challenges for the societies in the physical world and a particular challenge for education. This work aims to identify the key issues confronting education as it moves from its cohort model, K‐16, to an evolving life long experience, P‐to‐Gray, decoupling certification from knowledge acquisition.

Experimentation with MUVEs in education are combined with a review of the critical literature to yield an analysis of the current situation.

Education is evolving, and the MUVE's are also evolving both technically and culturally. Thus we will see significant changes in both current, brick space, education as well as e‐learning.

Education will be life‐long learning, often ungraded, and blended between brick spaced learning and participation in virtual cultural experiences.

Mirror worlds, or simulations, will be important, not just in the current “brick‐space”, but also in the virtual worlds which will be accepted as one accepts “travel abroad”.

The purpose of this paper is to explore food safety attitudes among a sample of Spanish consumers and determine which variables, among those studied, most affect the probability of the consumer being attentive to food safety.

The study was conducted using a logit model. From the questionnaire 20 binary category variables were identified. Having selected the variable “Are you worried about safety food” as a dependent variable, the authors used binary logistic regression (Aldrich and Nelson, 1984; Borooah, 2002) to ascertain in what way the remaining 19 variables affect the likelihood of the consumer being particularly attentive to the healthiness and safety of food purchased.

The probability of the consumer being particularly attentive to food healthiness and safety, for the sample in question, is higher in consumers who stated that they were familiar with organic products, those who are attentive to fat contents in foods and those who value the presence of quality certification positively.

Future research into Spanish consumers with the same methodology should target a larger sample in several Spanish cities.

This paper investigates not only Spanish consumer attitudes to food safety, but also how other variables can influence the probability of the consumer being concerned about food safety. This approach may be very useful for food companies to determine what strategies to adopt to attract the category of consumers who lend special importance to the food safety variable in their purchases.

The purpose of this paper is to utilize quality function deployment (QFD), Benchmarking analyses and other innovative quality tools to develop a new customer‐centered undergraduate curriculum in supply chain management (SCM).

The researchers used potential employers as the source for data collection. Then, they used QFD and benchmarking to develop a Voice of Customer matrix. Using information from the matrix, a new customer‐oriented SCM undergraduate programme was designed.

The researchers outline a practical solution to the problem of designing academic programmes which satisfy the main expectations of potential employers (customers).

The study is specifically concerned with the design of an SCM curriculum, but the researchers argue that the design methodology could be applied in other academic contexts.

The application of QFD and benchmarking as a joint analysis tool is an interesting approach in education because the information is analysed from different perspectives simultaneously. The new programme successfully meets customer/employer expectations and requirements.

This study demonstrates the effective application of quality design tools to enhance academic programmes. The approach can clearly be extended to other areas for the design of specific courses and programmes. The most important needs in programme design are those of identifying the programme's main customers and of clarifying their expectations.