Academia job to stop chocolate melting

  • Food News
  • Monday, 18 Aug 2014

Research project is aimed at discovering how the treat can stay solid when sold in warm climates.

It could be a tasty job for the right candidate, but demands a good university degree, engineering and physics skills, a track record in scientific experimentation, extensive experience of studying soft solids, and good maths. A sweet tooth may also help.

Cambridge University is advertising for a PhD student to tackle a 3½-year research project into how chocolate can “remain solid and retain qualities sought by consumers”, when stored and sold in warm climates.

The problem will be familiar to anyone who has ever decided to put aside a treat to consume on a warm day only to discover later that it has turned into sauce: chocolate, the ad points out, “has a melting point close to that of the human body”.

The job – only open to EU candidates – has an undisclosed sponsor described as having “existing technology in this field”. – Guardian News & Media

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