Offbeat, entertaining and intellectually challenging, the Project X series sets out to demonstrate how science is everywhere in our lives. This episode looks at what’s on the menu for people and animals. Engineer Dr. Brian Fleck and grad student Marc Huot wing down to Chicago to try out "molecular gastronomy" at the renowned Moto Restaurant, where chef Homaro Cantu uses lasers, centrifuges, and liquid nitrogen to create tasty dishes that you wouldn't recognize. Next microbiologist Dr. Jennifer Gardy explores a future when food is tailored to each person's unique genetic make-up. She also goes fishing in P.E.I. for blue mussels, the main ingredient for a promising new nutraceutical. Meanwhile education expert Dr. Brian Alters travels to Saskatchewan to learn about one of nature's stinkiest but most efficient eaters — the turkey vulture.