This piece from the TCI 2019-20 Annual Report explores TCI scholar Anthony Wenndt’s research on managing and mitigating fungal toxins in grain stores. Download the full annual report to read more. Exposure to fungal toxins, or mycotoxins, in the diet…

“What happened to it?” I asked one woman after she reported that the hermetic (air-tight) grain sack we had given her wasn’t being used in her storage facility. She grinned sheepishly. A giggling daughter guided us through the courtyard and…

A new study co-authored by researchers at the Tata-Cornell Institute for Agriculture and Nutrition (TCI) identifies household risk factors for exposure to mycotoxins—harmful chemicals produced by fungi—that can be targeted in food safety interventions. The study focuses on aflatoxin, a…