There's a problem with chocolate. It tastes delicious. People love to eat it. It's a massive industry. But it melts. It doesn't even take that much to get it to melt. It goes soft and gets messy at around the same temperature as the human body.
Chocolate innovators have long wrestled with this problem. It's why M&Ms wear body armor, so they don't turn into little chocolate puddles in your hand. The University of Cambridge in the UK believes a better way of immunizing chocolate against heat can be found through the wonders of science, and it wants to hire a qualified researcher to make this miracle happen.
The result is a fully funded 3.5-year doctoral studentship that is open only to European Union nationals. Here's the basic job description: "The project will investigate the factors which allow chocolate, which has a melting point close to that of the human body, to remain solid and retain qualities sought by consumers when it is stored and sold in warm climates."
Candidates must have "experience in experimental investigations," the ability to meet Cambridge's graduation admissions entrance requirements, and a background in a field like physics, chemistry, materials science, or engineering. The job description doesn't mention that you have to like chocolate, but it would probably help since you're going to spend the next 3.5 years working with the sweet substance.
Scientists have until August 29 to turn in an application. Just imagine the love you would get on LinkedIn if you changed your profession to "Chocolate researcher."
(Via The Independent)