Is there a doctor of
chocolate in the house?
Cambridge University in England is seeking a
doctoral student to pursue what sounds like
the sweetest job in the world: studying the
fundamentals of chocolate.
The research goal, according to the job
description, is to identify ways of keeping
chocolate-based food from melting in warm
climates. That’s a challenge given that even
the best-quality chocolate starts going soft
around 34 degrees Celsius (93 Fahrenheit),
below human body temperature.
A solution could fatten the profits of the
world’s top 10 chocolate companies, which
last year posted confectionary sales exceeding
Only European Union citizens can apply for
the post under the direction of experts in
chemical engineering, geotechnical
engineering and soft matter physics.