Horticulture Innovation Lab research has examined ways to better share critical food safety practices with farmers who handle fresh produce and examined challenges for small-scale farmers who grow vegetables while also raising livestock. For dried foods, the program's researchers have developed and scaled novel technologies to improve drying practices and dryness monitoring, to maintain food safety of dried commodities and reduce aflatoxin contamination. The program has also sought to build scientific capacity to conduct food safety and microbial science in developing countries.