Continuing Education

New England Dairy brings together food, nutrition and health professionals to discuss how dairy foods are part of nourishing people and communities, while also being mindful of the planet.

More webinars for 2021 coming soon!

Previous Webinar Recordings

Fermenting Humanity: From Evolution to Edible

With Jennifer Pereira DWS CWE, Associate Professor and Branden J Lewis, EdD, CEC, Chef & Associate Professor; Johnson & Wales University, Providence, RI

Approved for 1.0 hour of CPE by the Commission on Dietetic Registration

Click “learn more” to find the webinar description, objectives, and to access the webinar recording. Plus “How to Make Kefir” PDF and full presentation slide deck.

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Environmental Impact of Food: Making Sense of Conflicting Data With Robin White, PhD

Approved for 1.0 hour of CPE by the Commission on Dietetic Registration

Click “learn more” to find the webinar description, objectives, and to access the webinar recording.

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Optimizing Protein for Physical Performance with Don Layman, PhD & Kelli Kidd, MS, RD, CSSD, LDN

Approved for 1.0 hour of CPE by the Commission on Dietetic Registration

Click “learn more” to find the webinar description, objectives, and to access the webinar recording.

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Plant-Based Diets for Athletes: Benefits and Challenges for Optimal Performance with Nancy Clark MS, RD, CSSD

Approved for 1.0 hour of CPE by the Commission on Dietetic Registration

Click “learn more” to find the webinar description, objectives, and to access the webinar recording.

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Virtual Farm Tour for Health and Wellness Professionals

Approved for 1.0 hour of CPE by the Commission on Dietetic Registration

Click “learn more” to find the virtual farm tour description, objectives, and to access the recording.

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Plant-Based Diets for Children: Potential Promises & Pitfalls with Jill Castle MS, RDN

Approved for 1.0 hour of CPE by the Commission on Dietetic Registration

Click “learn more” to find the webinar description, objectives, and to access the webinar recording.

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