Wong Pei Lou is a postdoctoral researcher at Universiti Kebangsaan Malaysia (UKM). Her research specializes on the area of food science and natural products. The utilization of metabolomics technique in her research allows the understanding complex interactions within plant and animal metabolomes, contributing valuable insights to the broader field of nutrition and health. One key aspect of her research is the integration of in-vitro and in-vivo studies. This coherence enhances the knowledge in food and natural product research, with potential benefits for both industry and society.