Dr. Hong Pui Khoon is a Food Science graduate student at the National University of Malaysia, Malaysia. Her Master degree was focused on the improvement of several Malaysia’s freshwater fish proteins as processed food. She is experienced in the quality assurance and product development of pasteurized fruit beverage, meat and fish products; also, in the study of gelatin extraction from animal by-products. Currently, she is obtained her doctoral degree at the University of Alberta, Canada.