Future of Plant-Based Proteins: Lab Grown Meat, Mycoproteins, and Fermentation Technology

Course overview

CDR Course #188162 **This course qualifies for CPE with both CE Broker and CDR. We automatically report to CE Broker instantly** After completing this AllDietitians.com course, the participant will be able to: -Define and distinguish between lab-grown, fungal-based, algae-derived, and fermented proteins in terms of production methods, nutrient profiles, and labeling. -Evaluate the safety, digestibility, and environmental impact of novel protein sources for clinical and community settings. -Develop meal plans that incorporate alternative proteins for flexitarian, plant-based, and therapeutic diets. -Identify potential allergens, contaminants, or contraindications in retail protein supplements and proprietary blends. -Counsel clients with digestive sensitivity, chronic illness, or cultural preferences on how to safely and confidently adopt novel proteins.