Molecular gastronomy

I think I am interested in doing something within the realm of molecular gastronomy. Wikipedia defines Molecular gastronomy as follows:

Molecular gastronomy is a scientific discipline involving the study of physical and chemical processes that occur in cooking. It pertains to the mechanisms behind the transformation of ingredients in cooking and the social, artistic and technical components of culinary and gastronomic phenomena in general (from a scientific point of view).

The full article is here.