Molecular gastronomy involves finding out how ingredients change during various cooking processes and developing new ways to cook and manipulate ingredients using scientific principles. My goal for SEEK was to learn some techniques used in molecular gastronomy and to make molecular gastronomy interesting and accessible to middle school students. To do this, I researched molecular gastronomy in general and focused on two molecular gastronomy techniques -  spherification, which is like boba tea, and gelification, which is like really fancy jello. For my product I focused on putting a molecular gastronomy twist on most kids’ favorite breakfast foods. Though I wanted to spherify syrup, I couldn’t get it to work, so I created a yogurt parfait with gellified blueberries and spherified strawberry jam, and pancakes with gellified blueberries. My family members and my neighbors tried my dishes and gave me feedback on what to improve. Although the scope of my project was relatively small, it required a lot of trial and error. Through SEEK I learned the importance of time management and persevering through challenges.