Degrees

PhD. in Food Chemistry, University of Salford, U.K., 1989

MSc. in Food Science (Dairy Option), University of Reading, U.K., 1981

BSc. in Biology, Universiti Kebangsaan Malaysia, 1977.

Certificates

Advanced Food Hygine Certificate, Charted Institue of Environmental health (CIEH) UK, 1997

Certificate in  HACCP Principles, Royal Institute Public health and hygiene (RIPHH) UK, 1997

1. Food Analysis using Chemical and Immunological Techniques,
2. Food Microbiology: specializing in Microbiological Quality Assurance for food industry

1.        Public understanding on hygiene and safety of food.

2.        Survival of pathogen (Staphylococus aureus) in spiced chicken/meat dishes

3.        Development and quality/safety evaluation of value added curry blends.

4.        Production of fungal oil rich in gama linolenik acid (GLA).

5.        Development of value-added fresh water fish products.

1.       IRPA: 09-02-02-001 BTK/TD/001 (Penyelidik bersama; Dijangka tamat: Mac 2006): "Production of fungal oil rich in gama linolenik acid (GLA)". 

2.       IRPA: 03-02-02-0072-EA262 (Penyelidik bersama; Dijangka tamat: Mac 2007): "Development of instant and convenient curry blends for the domestic, institutional and commercial application".

3.       Penyelidikan Fundamental UKM (2005-2008): "Penghasilan dan penilaian kualiti nugget ikan air tawar (patin & telipia hitam) akuakultur"

1.        Ayob, M.K., Rittenburg, J. Allen, J.C. and Smith, C.J. (1988). Development of a rapid enzyme-linked immunosorbent assay (ELISA) for gliadin determination in food. Food Hydrocolloid 2(1): 39-49.

2.        Ayob, M.K., Ragab, A.A., Allen, J.C., Farag, R.S.and Smith, C.J. (1989). An improved, rapid ELISA technique for detection of pork in meat products. J. Sci. Food Agric. 49: 103-116.

3.        Yee, C.F. & Ayob, M.K. (1994). Isolation and identification of Salmonella spp. from some local food products. Tropical Biomedicine 11: 53-60.

4.        Mohd Khan A., Liew S.L., Osman B.H. (1998). Application of indirect ELISA and HPLC techniques for detection of methiocarb in vegetables. Malaysian J.  Anal. Sci. 4(1): 21-26.

5.        Karimah Ahmad, Aminah Abdullah, Mohd Khan Ayob (2001). Potential of palm blend in the formulation of Mozzarella analogue. Palm Oil Dev. No. 35 MPOB: 1-7.

6.         Mohd Khan A., Osman H. and Mazlah O. (2001). A rapid method for detection of aldehyde-based flavour compounds in Polygonum minus cultured tissue. Malaysian J. Anal. Sci. 7(1): 29-33. 

7.     Fook Yee Chye, Aminah Abdullah and Mohd Khan Ayob (2004). Bacteriological quality and safety of raw milk in Malaysia. Food Microbiology 21: 535 – 541.

8.    Mohd. Khan Ayob, Desmelati, Ayub Mohd Yatim & Osman Hassan   2002. Chromatographic Analysis (GC/MS) of the Flavour of Smoked Fresh Water Fish. Paper presented at SKAM –15/EXPERTS Symposium 2002, 10-12 September, Pulau Pinang.

9.    Siaw C. L., Abdul Salam B. and Mohd Khan A. (2003).  Flavour Profile of Malaysian Curry Powder. Paper presented at 8^th ASEAN Food Conference, 8-11 October 2003, Hanoi

9.        Siaw Chon-Lok, Mohd Khan Ayob and Abdul Salam Babji (2004). Consumer perception of Malaysian curry powder. Prosiding Kolokium Siswazah Keempat 26-27 April 2004, UKM, Bangi. pp. 225-229.

10.     Siaw Chon-Lok, Mohd Khan Ayob, Aminah Abdullah and Abdul Salam Babji (2004). Aroma profiles of Malaysian curry powder and curry paste. Paper presented: Simposium Kimia Analisis Malaysia 24-26 August 2004, Kuantan Pahang.

11.      Chee Kah Leong and Mohd. Khan Ayob (2004). Nutritional composition of Gynura procumbens leaf. Paper presented: Simposium Kimia Analisis Malaysia 24-26 August 2004, Kuantan Pahang.