Is there a doctor of chocolate in the house?
Cambridge University in England is seeking a doctoral student to pursue what sounds like, at first bite, the sweetest job in the world — to study 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°Celsius, below human body temperature.
A solution could fatten the profits of the world’s top 10 chocolate companies, which last year sold more than $85 billion worth of chocolates.
Only European Union citizens are eligible for the post.
