She is currently involved in collaboration research with Agro-Biotechnology Institute Malaysia (ABI) under Malaysia Ministry of Science, Technology and Innovation (MOSTI) on Toxicological testing of the functional ingredients from Malaysian Ulam and biopeptides from legumes and sea-cucumber.
She is also involved in the development of healthful meat products looking into replacing synthetic food additives in meat products with phytochemicals-extracts of herbs and spices and tested for effectiveness as antioxidants and antimicrobial and extension of quality and shelf life of the products.