The FAO and WHO have recognized the worldwide occurence of mycotoxins in food and feed for many years. In terms of exposure of chronic diseases mycotoxins appear to pose a higher risk than anthropogenic contaminants. Staple foods proced in Nothern Uganda are highly susceptible to infection by toxigenic fungi and several environmental factors are in favorite for developin toxigenic fungi during field period, the time of harvest or during storage. The heavy dietary reliance for months on locally produce staple foods that is highly susceptible to mycotoxin contamination exacerbate the problem of mycotoxin contamination for many small-scale fermers' families. Therefore, prevention on pre- and post-harvest level will be necessary to avoid mycotoxin problems. The project results will tackle the mycotoxin problem in the target region by strenghtening education and research capacity at academic level and by working out an integrated approach based on prevention, intervention and remediation. Proposed solution will be realistic and affordable for local farmers.