This short course is intended for those who work with food and environmental microbiology issues, including food scientists, microbiologists, quality management and food processing personnel, and health regulatory officials. At the completion of the short course, participants will: •Recognize the significance of fungi and mycotoxins in foods •Understand the factors affecting growth of fungi in foods •Understand how to prevent and control fungal growth in foods and food processing environments •Become familiar with the methods for detecting, enumerating, and identifying fungi •Become familiar with methods to analyze for mycotoxins in foods •Become familiar with airborne fungi - Be introduced to antifungal preservatives •Understand the role of fungi in food processing