Dr Wendy Lim Pek Kui

Dr Wendy Lim Pek Kui

Stream Coordinator (Food Science Culinology)
Senior Lecturer

Ph.D in Food Safety (University Putra Malaysia
Master in Science (University of Science Malaysia)
B.Sc. (Hons) Pure Sciences (University of Science Malaysia)

WendyPekKui.Lim@taylors.edu.my
Subject Taught
  • Food Safety & Quality Management
  • Food Chemical Contaminants
  • Natural Plants Extraction
  • HPLC, LCMS/MS instrumentation
  • GC, GCMS, GCMS/MS instrumentation

Research Interests
  • Application of natural plants active ingredients in food samples.
  • Separation & Purification of active ingredients from plants.
  • Food chemical contaminants in food processing
  • Emerging issues related to food hygiene, safety and sanitation

Research Grants Awarded Co-researcher of:
  • Production of red pitaya (Hylocereus polyrhizus)powder as a natural functional colorant and its stability study in the food model system.(TRGS)
  • Purification and characterization of charantin from Momordica charantia L. and its antidiabetic effects on alloxan-induced diabetic rats. (FRGS/1/2015/SG05/TAYLOR/03/1)

Publications
  • Lim, P.K., Jinap, S., Sanny, M., Tan, C.P. and Khatib, A. (2014), The Influence of Deep Frying Using Various Vegetable Oils on Acrylamide Formation in Sweet Potato (Ipomoea batatas L. Lam) Chips. Journal of Food Science, 79: T115–T121. doi:10.1111/1750-3841.12250

Scholarly Activities/Industry Experience
Awards & Honours
  • National Science Fellowship (NSF) scholar 2009 to 2012
  • International Foundation for Science (IFS) Research Grantee 2012 to 2014
  • 3rd Place of Taylor’s Times Top 3 Most Active Module 2016 (School level).

Professional Affiliations
  • Professional member of Malaysia Institute of Food Technology (MIFT) (since 2009)
  • Associate Member of Malaysia Institute of Chemistry (IKM) (since 2008)
  • A member of Research Chef Association (RCA) (since 2014)