Microbiology as applied to food. Students learn about microorganisms that spoil food or cause food-transmitted diseases, as well as beneficial microorganisms. Control of harmful microorganisms in food is discussed. Prereq: Micrbio 4000 (Micrbiol 509) or 4100 (520), or Grad standing. Not open to students with credit for 636.01 or Micrbio 5536 (Micrbiol 636.01). Cross-listed in Micrbio. While subject to change, this class is offered every Autumn semester.