Microbiological analyses as applied to food. Students learn how to detect and quantify microorganisms that spoil food or cause food-transmitted diseases, as well as beneficial microorganisms. Prereq: 5536 (636.01) or Micrbio 5536, or Grad standing. Not open to students with credit for 636.02 or Micrbio 5546 (636.02). Cross-listed in Micrbio. While subject to change, this class is offered every Spring semester.