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Cambridge University needs chocolate researcher
目前，有一份千載難逢的工作機會，很適合愛吃巧克力的人們。英國劍橋大學，剛剛在就業網站上面發布了一則招聘巧克力研究員的廣告。具有科學思維能力的巧克力愛好者，可以申請研究員的工作，并攻讀博士學位。符合條件的應試者，將會研究“致使巧克力融化的性質”。研究目的是為了防止巧克力在較為溫暖的環境下融化。招聘廣告內容為：巧克力的融點接近于體溫，項目將會對一些因素進項研究，這些因素可以使巧克力在溫暖的氣候條件下儲存和售賣的時候，仍然保持消費者喜歡的硬度和質量
The position involves three-and-a-half years of experimenting with how chocolate melts in the mouth and in different temperatures. The university says applicants require good mathematical skills. There is a lot of science behind the consistency and melting point of chocolate. A variety of oils and fatty acids are used to control how hard or soft chocolate is when we bite into it, and when it melts. Chocolatiers spend a lot of money on research and development to get the blend right so that the chocolate melts in the mouth. The Massachusetts Institute of Technology says: "Melting is especially important because it controls how well the chocolate disperses and releases flavour onto your tongue."
譯文屬可可英語原創，未經允許，不得轉載。
