Identification and Management of Mucogingival Defects

Course Overview:

This course offers an in-depth exploration of mucogingival defects, focusing on their etiology, diagnosis, and treatment options. Participants will gain a comprehensive understanding of the relationship between mucogingival health and overall periodontal health, including the implications of defects on aesthetics and function.

Course Outline:

I. Normal Periodontium

• Anatomy and significance of the normal periodontium
• Attached gingiva: Importance and characteristics (thin vs. thick phenotype)

II. Mucogingival Defects

• Definition and significance in dentistry
• Etiology of gingival recession: Precipitating and predisposing factors

III. Classification of Mucogingival Defects

• Overview of classification systems (Miller’s and Cairo’s)
• Importance of accurate diagnosis and practitioner role

IV. Treatment Options

• Free Gingival Grafts: Indications, procedure, and post-operative care
• Connective Tissue Grafts: Indications, technique, benefits, and management
• Allograft Alternatives: Types, indications, advantages vs. autogenous grafts, clinical outcomes

V. Case Studies and Practical Applications

• Clinical case presentations
• Discussion on treatment planning
• Interactive Q&A session

VI. Conclusion and Q&A

• Summary of key points and participant questions

EVENT DETAILS:

Event Speaker: Dr. Ahad Soley
Speaker’s Bio: Dr. Soley earned his Doctor of Dental Surgery Degree from Marquette University and his Certificate and Master’s degree in Periodontics from the University of Maryland, Baltimore. He is a Diplomate of the American Board of Periodontology. He is also Diplomate of ICOI. Dr. Soley is a clinical instructor at the Department of Periodontology at the University of Maryland. He lectures on dental implant dentistry and periodontal surgery both nationally and internationally.

Event Organizers:

• Mark Choi (INFINIA DENTAL LAB – Owner).
• Nobel Biocare.

Type of Event: Lecture.

Free Registration: Includes 2 CE Credit, drinks and food.