Dr. Carla Cervini is an Academic Fellow in Food and Nutrition at Cranfield University. Her research focuses on the ecophysiology of mycotoxigenic fungi, with particular emphasis on Aspergillus species and their implications for food safety under changing environmental conditions. She specialises in developing and evaluating strategies to control post-harvest mycotoxin contamination in grains and nuts, with a strong focus on applications in low- and middle-income countries. In addition, her research interests include underutilised crops, particularly the assessment of their nutritional properties and potential dietary applications.