Dr Leong Lai Peng is a lecturer of the Food Science & Technology Programme at NUS. She obtained B.Sc. (Hons) in Biochemistry major in Cell and Molecular Biology and developed a keen interest in the subject of food and beverages after working for fast food outlet, palm oil refinery and nutrition outlet. She was awarded MSc (distinction) from the University of Leeds in Food Science and granted a research scholarship by the European Union to study for a PhD in Food Science. Her research focuses on the kinetics of chemical reactions in foods which include the Maillard reaction and reactions involving antioxidants.  Dr Leong also works on shelf life extension and prediction of foods in which both chemical and physical methods were used.  Her team also studies the extraction of antioxidants from tropical plants and fruits and develop methods for the analysis of compounds that are important in foods.  In SNIC, Dr Leong is actively involved in the promotion of chemistry and had pioneered and chaired the first three National Chemistry Week in Singapore.  She is also involved in the organisation of the Singapore Junior Chemistry Olympiad (SJChO).  During university vacations, Dr Leong also conducts workshops on the science of foods which include popular topics like sensory science, elements of food colloids (e.g. food ingredients used in molecular gastronomy) etc.  Dr Leong served as a member of the Technical Committee on Chemical and Biological Testing of SAC (Singapore Accreditation Council) on behalf of SNIC and is currently one of their technical assessor. Dr Leong is also actively involve in food product development.