Future of Plant-Based Proteins: Lab Grown Meat, Mycoproteins, and Fermentation Technology - Dietitian CPE Continuing Professional Education, 15 CE Hours bundle or program-based models

or program-based models

Understand how common genetic variations impact the digestion

Apply established diagnostic frameworks to classify malnutrition based on underlying cause and clinical context

Registered Dietitians and Dietetic Technicians

Registered (DTRs): Professionals working in public health

Future of Plant-Based Proteins: Lab Grown Meat, Mycoproteins, and Fermentation Technology - Dietitian CPE Continuing Professional Education, 15 CE Hours bundle or program-based modelsApproved for 15 CPEUs CPE Type: 741 Online Web Based Course Enduring Activity Here's How Simple It Is: Read the material online Complete the quiz online Get your certificate of completion immediately and earn CPE towards your license renewal Course Outcome 93% of participants will expand their expertise in counseling clients on how to incorporate emerging alternative protein sources into balanced, culturally relevant, and clinically appropriate meal