Cambridge University scouting for first 'doctor of chocolate'

LONDON: For the first time, Cambridge University is offering a chance to scientists and chocolate fans to indulge their sweet tooth by becoming a ' doctor of chocolate' and find ways to keep chocolate-based food from melting in warm climates.

The Department of Chemical Engineering and Biotechnology of Cambridge University is seeking a researcher for a PhD on chocolate.

"An industrial, fully-funded 3.5-year PhD studentship is available to study the fundamentals of heat-stable chocolate," the advertisement says.

The challenge of the successful candidate is to stop chocolate melting in warm climates by studying the "fundamentals of heat-stable chocolate" that could boost the profits of chocolate companies, which last year sold confectionary items worth over USD 85 billion.

Candidates wishing to study chocolate need to apply by August 29. The salary has not been specified.

Due to funding regulations, the studentship is only available to EU nationals, the advertisement says. Europe accounts for 45 per cent of the world's chocolate revenue.

The would-be doctor of chocolate will be expected "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", it says.

The research project is "mainly experimental", but will require good mathematical skills, the advertisement says.

The applicants must have experience in experimental investigations and at least four years of study at University level and a high 2:1 or equivalent degree in a relevant discipline such as physics, chemistry, materials science or engineering.

Though chocolate is very sensitive to temperature and humidity, it has become one of the most popular food types and flavors in the world.