Dr Cheng Sit Foon is a Professor in the Department of Chemistry, Faculty of Science, Universiti Malaya (UM). She joined UM in 2008 and currently serves as a member of the Universiti Malaya Senate and Head of the Unit of Research on Lipids (URL). Her involvement in palm oil research began in 1999 as a Malaysian Palm Oil Board (MPOB) scholar. Before joining UM, she worked as a Research Officer at MPOB from 2003 to 2007, followed by a lectureship at Sunway University College from 2007 to 2008.

Her main areas of research are oleochemistry and lipid chemistry, particularly the use of oils, fats and other renewable raw materials for useful products and applications. Over the years, her research has included palm-based fuels and lubricants, structured lipids, surfactants, polyurethanes and other functional materials. Her more recent work focuses on palm-based liquid crystals and photoresponsive materials, sustainable polymer systems, and practical methods for monitoring cooking-oil quality. She also works with industry on chemical characterisation, regulatory testing and problem-solving related to oleochemicals and oils and fats. Her research has contributed to scientific publications, patents and postgraduate training.

As an educator, she teaches organic chemistry and oleochemistry and contributes to curriculum development, programme accreditation and academic quality assurance. She also serves as an external examiner and assessor for academic programmes and professional matters. She is a Fellow and Registered Chemist of Institut Kimia Malaysia, a Professional Technologist and an HRD Corp Accredited Trainer. She currently serves on the Council of the Malaysian Oil Scientists’ and Technologists’ Association and the Editorial Board of Malaysian Oil Science and Technology.

Alongside her academic and professional roles, she is actively involved in public engagement. She leads OleoRangers, an initiative that brings together academics and students to make the science of oils and fats more accessible to the public. Its activities cover everyday food choices, common misconceptions, sustainability and the circular use of resources.