Wolyna Pindi is an Associate Professor in the Faculty of Food Science and Nutrition at Universiti Malaysia Sabah. She received her MSc and PhD at the Universiti Kebangsaan Malaysia in Food Science (Meat Technology). Her work focuses on developing meat product with improved nutritional and technological properties, as well as protein gelation with emphasis on the structure and rheological properties.

Professor Madya Dr. Wolyna Binti Pindi holds Doktor Falsafah (Ph.D) from Universiti Kebangsaan Malaysia , among other qualifications, and has established themselves as a respected expert in their field.