"CONTEXT/BACKROUND In last decades, ""obesity and malnutrition“ has been growing up problem among the children between 5-18 that badly effect their health and result with several problems. There are several reasons lying behind it such as bad eating habits, sugar intake, addiction and inactivity, etc. OBJECTIVES We aim to:*raise awareness and introduce new term of “MOLECULAR GASTRONOMY"" and use of it for a healthy diet among students, families and school staff starting from local area to national point, then in Europe*show how to apply the techniques that are commonly used in molecular gastronomy and draw attention to use natural food and products in homes*combine correct food and use the right cooking techniques and use creativity in kitchens*remember old traditional meals and sustain them*inform people and disseminate our projects with panels, forums, conferences, etc.*arrange feasts, organizations, sport tournaments and workshops in schools*include both students and families in activities, decrease early school leaving and grow sympathy for school*grow the inner abilities that students have and promote productivity, self confidence and tolerance among students*create opportunities for meeting new people and having cross cultural activities*disseminate the project, its' objectives and activities among local authorities, local governmental and private institutions, cooperate with local associations and local press, announce at first, reach the national organizations and governors then*change the eating habits, decease and stop bad eating habits and run a healthy life in public PARTICIPANTS:The project will involve schools from 5 European countries, such as Spain (coordinator), Germany, Iceland, Romania and Turkey (two schools). In project activities, they will include:- secondary school students, aged from 12 to 18;- teachers;- other school staff;- parents and local authorities; - specialists in the filed of nutrition. ACTIVITIES: We will have 5 exchanges of pupils and they will last 5 days. For each mobility, 2 teachers and 3 students will join the mobility activities. Each host will create e-book with the recipes used during the workshops and cooking sessions. Plus, the physical exchange will be combined with virtual exchanges on eTwinning. 1) Students will make gluten free sandwiches with “chia and Chenopodium quinoa and agar agar"" in Germany. 2) Students will make their own homemade chocolate in Spain.3) Students will have a ""murături"" contest in Romania. 4) Students will decorate their homemade cakes with black pearls in Iceland. 5) Students will make their “Foamy Drinks” with lecitinin in Turkey. Throughout two years we will also follow a timetable and accomplish 19 activities with our partners. The students will have a role as “makers “ and will be involved in various activities such as: Logo competitions and online voting; creation of booklets, papers, flyers, project boards, t-shirts, films, ads, etc. These will also be among the products resulting from our project. The visits to culinary schools and gastronomy departments in universities, local institutions and foundations, seminars, conferences, meetings and news on local papers will contribute dissemination too. METHODOLOGYThe digital platforms will enables us to communicate easily, sharing/exchanging the needed materials, filing the data and docs, announcing the improvements and checking out the data and tasks during the two year long process. Messenger, WhatsApp, Google Drive will be used to communicate with partners. We will divide the tasks as “specific” and “common ones”. The partner schools will make sure that they have completed all the given tasks and activities which were planned to be fulfilled and disseminated among by all the participants. Methods: workshops, meetings, visits, pair/group work, evaluation tools, etc. RESULTS AND IMPACT At the end of our project, students will be able to: *learn about “molecular gastronomy and correct food combination and cooking methods”*know about uncommon but natural and healthy food*leave bad eating habits and follow a healthy lifestyle*do activities that promote active life*involve in school activities,share tasks and responsibilities and promote pair and group work*organize sports activities *learn how to keep fit and healthy*grow positive feelings (responsibility, confidence, leadership, growing imaginativeness, empathy and critical thinking,etc.)*hold conferences, seminars, meeting, visiting and conferences and meet specialists on “molecular gastronomy""*use their ICT competence for useful purposes and improve it (PPTs, videos, short films, logos and posters,etc.) *meet new people,host them,learn about them and break down their prejudices and build up friendship*use their foreign language (English) and improve four skills (listening, reading, writing and speaking); *meet new friends from different countries, have cross cultural activities"