Truth About Pre and Probiotics And Their Impact On Health
TRUTH ABOUT PRE- AND PROBIOTICS AND THEIR IMPACT ON HEALTH
Pre- and probiotic containing food products and supplements have gained a significant foothold in the consumer marketplace. However, consumer knowledge and understanding of pre- and probiotics is lagging behind. This course is designed to provide you with the information necessary to educate clients about pre- and probiotics and how to successfully integrate them into one's diet. The course will start with the history of pre/probiotic food products and move on to modern advances in the space. Food manufacturing principles around the production of pre/probiotic foods will also be covered. The perceived health benefits, consumer awareness, and marketing trends of pre- and probiotic food products will be covered in detail using recent scientific literature. By the end of the course, you will have a better understanding of pre- and probiotic food products and how they impact human health.
Upon successful completion of this one-hour course, the participant should be able to:
  • Understand what pre/probiotics are and their impact on food products.


  • Explain the health benefits associated with pre/probiotics.


  • Understand how pre/probiotics are integrated into various food products.


  • Educate clients on how to incorporate pre/probiotics into their diet.
Live Webinar Date: May 25, 2021   (04:00 PM - 05:00 PM EST)
Expiration Date: May 25, 2024
Performance Indicators/Learning Objectives: 8.1.2, 8.2.2, 8.3.7, 8.4.1
Target Audience: RDs, DTRs, Health Professionals
Number of Credits: 1.0
Level(s): 1, 2
Total Cost: $18

About the Presenter: Kyle Landry, PhD
Kyle Landry

Dr. Kyle Landry is currently a lecturer in the Department of Health and Rehabilitation Sciences at Boston University where he teaches an undergraduate and graduate course in food science. Dr. Landry is also the chief scientist for a biotechnology company based in Worcester, Massachusetts where he manages and directs all core research projects for the companies mainline programs. He is experienced in isolating novel antimicrobials, delivery systems, rapid pathogen detection, enzymology, and population genetics. Dr. Kyle Landry received a BS in food science from Framingham State University and a MS and PhD in food science from the University of Massachusetts Amherst. Dr. Landry completed his post-doctoral training in genetics at Harvard Medical School.