What: Molds and Mycotoxins in Foods Short Course presented by the Food Processing Center University of Nebraska-Lincoln, Lincoln, NE 68583-0919 When: February 21, 22, and 23 Location: Hilton-Qwest Center Omaha, same venue as GEAPS The workshop provides a basic understanding of the molds and mycotoxins that occur in cereals and other foods as well as teach practical methods for their detection, identification and quantification. For more information or to register contact: Jana Hafer, 402-472-2817 or Nina Murray, 402-472-2817 E-mail: jhafer2@unl.edu or nmurray2@unl.edu Web Site: fpc.unl.edu