 My name is Michele Scolatti, I'm a medical doctor, I work as a clinical nutritionist, so I have a subspecialization in the field of obesity and ingestive behavior. I did some research in the US, in the laboratory of ingestive behavior led by Professor Barbara Rawls, who inspired me, and I'm here now to talk about the yogurt, and in particularly the yogurt during childhood. Things that make yogurt so special are bacteria, which are responsible for its fermentation, and add nutritional values, both for nutrients, micron and micronutrients, and for its probiotic properties. The nutritional properties of yogurt, or at least the nutritional profile of yogurt, includes a substantial amount of micron micronutrients, such as high quality proteins, which are rich in essential amino acids, and particular kinds of lipids, such as guinegated linoleic acids, vitamins, such as B2, B12 and B3, and minerals, such as for particular calcium, but even zinc or iodine. In general, overall, it is considered to be a nutrient-dense food, and a low energy density food, and being a nutrient-dense food is essential for a healthy food. From a sensory and taste perspective, yogurt is a sour food and may play a role in the flavor learning processes during childhood, thanks to its creamy texture, widening the spectrum of other sour food-eaten, such as fruits. Yogurt is one of the best sources of calcium, whose high bioavailability is granted by milk protein-casin that increases calcium solubility and absorption rate. Its bioavailability is granted by the acid matrix of the product and enhanced by lack of absorption inhibitors in milk. Talking about minerals, it also provides smaller amount of phosphorus, magnesium, zinc and potassium. Affordability is an important feature, and yogurt is an affordable source of calcium and of other important nutrients for growing children. So, children who consume yogurt show higher intake of dietary fiber and lower intake of total fat and sodium compared to non-consumers. These results suggest that yogurt consumers eat higher amounts of healthy food. Yogurt consumption might displace energy-dense snacks, such as sweets, and probably, also for this reason, higher consumption of yogurt throughout childhood is related to a higher diet quality. Nonetheless, advice must be given to choosing the right product and avoid increasing the total free sugars intake. The beneficial effects of yogurt are multiple. For example, improved glucose tolerance, better results on overweight and obesity rates, and in different studies both in Europe and the US, the regular yogurt consumptions led to a decrease of 20% in the incidence of type 2 diabetes. In other studies, yogurt is associated with an improvement in metabolic profile, including biomarkers for cardiovascular risk, such as triglycerides, glucose, lower blood pressure, and insulin resistance. In the malimpulation of ketomic microbiota composition by yogurt and probiotic consumption during infancy, could offer an interesting approach to prevent childhood obesity, health related to asbiosis, as well as immune function. Common infectious diseases are endemic in the pediatric population, such as upper respiratory tract infections, lower respiratory tract infections, and gastrointestinal tract infections. Children attending die-care centers are particularly vulnerable to common infection diseases, and preventive intervention within this population has been evaluated. A lower incidence rate for common infection diseases and a reduced, redacted risk of upper respiratory tract infections were observed among pre-schooler children, and a lower incidence of gastrointestinal episodes was reported in infants when they were supplemented with a probiotic dietary-diary drink containing lactobacillus casae or lactobacillus reumnosus. Additionally, in toddlers, probiotic yogurt may reduce rhinitis episodes. Regarding gastrointestinal diseases, supplementation with probiotic yogurt leads to a lower incidence of severe diarrhea in children. Contrary to yogurt during early childhood has a potential role in reducing the risk of atopic related diseases, in particularly promising effects of reduced risk of atopic dermatitis in children. This is because the higher proportion of favorable species, for example, befidobacterial, was considered consistently linked to the reduction of the production of cytokines, in particularly interleukin-6, and this was associated with a reduced systemic response to the antigens. Cal-mit proteins in yogurt are partially degraded into bioactive peptides, thanks to the enzymatic activity of the living cultures, resulting in compounds with potential health benefits, such as lacto-peptides with anti-hypertensive effects, or the sequence-knit 94-123-beta-bovine-casain, which increases the production of mucine. Medicine is an important component of the mucous layer, essential for the intestinal burial and crucial for a healthy symbiosis between gut and microbiota. The gut microbioma is a crucial factor in defining the host health status. From the gut health up to its intriguing implications, such as the gut-perinaxis, overall we can say that in the world of medicine, we are facing a clinical revolution. Health, in fact, is strongly related to the quality of our microbiota, and targeting microbiota at these doses would be a huge challenge for medicine. Yogurta fermented milk currently constitutes the principal food vehicle for the administration of probiotics in the human population. Very products may affect the gut microbiota, mainly via three different mechanistic pathways. The first is via enhancing the growth of beneficial probiotic strains, suppressing the pathogenic strains, and the third is altering the gastrointestinal environment, for example influencing the composition of the mucous layer. Conventional yogurt is fermented with streptococcus thermophilus and lactobacillus bicaricus, but on the market there is a large variety of yogurt made with probiotic strains. The most common are lactobacillus acidophilus, bifidobacterium bifidus, bifidobacterium lactis, lactobacillum case, or lactobacillus ramnosus. The benefits of yogurt consumption are most likely due to its effects on the gut microbiota. For this reason I encourage the introduction of probiotic yogurts besides conventional yogurt. Being diversity one of the key features of a healthy microbiota, variety of probiotic strains ingested with probiotic yogurts is, in my opinion, desirable.