Marie Wong

Marie Wong is a New Zealand academic food technologist, and as of 2020 is a full professor at Massey University.

Academic career
Wong completed a PhD titled Modelling of a Direct Osmotic Concentration Membrane System at Massey University in 1998, supervised by Professors Ray Winger, Robert McKibbin and Ronald Wrolstad. Wong then moved to HortResearch, and subsequently back to Massey University, rising to full professor in 2020.

Wong partnered with New Zealand company Heilala Vanilla to develop a high-value product based on their Tongan-grown vanilla beans. The partnership was a finalist in the KiwiNet 2014 awards. Wong has researched features of avocado oil, such as its smoking point and extraction techniques. Wong is part of Massey University's Beverage Lab, a collaboration between sports scientists, food professionals and health researchers which aims to research and develop performance-enhancing beverages.

Awards and honours
Wong was made a fellow of the New Zealand Institute of Food Science and Technology in 2007. In 2019, she won the institute's JC Andrews Award.