I was born in July 4th 1975 and I grow up in a small village in Kedah. I obtained my Bachelor Degree in Pure Chemistry in the University Science Malaysia in Year 1999. I continued to further my study in Organic Chemistry with specific interest in natural products and was graduated with my Master Degree in the same university in Year 2002. Curiously to experience the working world, from the Year 2003 to 2005, I started my first career in coating industry with the job designation as a R & D and production executive and later moved on to change my career path to food industry in the mid of Year 2005. Since then, I has been actively engaged in an edible flavor manufacturing company as a flavor technologist, spearheading the spray dry and emulsion division until mid 2009. In June 2009, after due considerations, I returned to the academic world by initiating my PhD study at the Department of Food Science and Food Safety Research Centre of University Putra Malaysia. Gratefully, my success in doctoral degree has driven me into the academic world. My new episode of life started when I joined Taylor’s University in 2014 as one of the Culinology Programme lecturer. Generally, I have been assigned to teach the subject of Basic Chemistry, Food Safety & Quality Management and Food Standards & Regulations. Additionally, my research interest includes application of natural extracts in edible finished products and food safety topics especially in chemical contamination during food processing. I can be contacted via this email address: WendyPekKui.Lim@taylors.edu.my. My research publication can be traced with this DOI: 10.1111/1750-3841.12250 (The Influence of Deep Frying Using Various Vegetable Oils on Acrylamide Formation in Sweet Potato (Ipomoea batatas L. Lam) Chips).