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

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.

[1] Wong then moved to HortResearch, and subsequently back to Massey University, rising to full professor in 2020.

[4] Wong has researched features of avocado oil, such as its smoking point and extraction techniques.

[6] Wong was made a fellow of the New Zealand Institute of Food Science and Technology in 2007.