Is there a chocolate doctor in the house? Researchers aim to create chocolate that doesn't melt in warm climates
Sunday, August 17, 2014, 6:10 PM -
For years, the tagline for M&Ms candies has been, "Melts in your mouth, not in your hands" — anyone who’s ever seen a child's face and hands all smeared with half-eaten chocolate can understand why such sentiment might appeal. Now, however, thanks to researchers in England, those messy days may become a thing of the past.
Cambridge University in England is seeking a doctoral student to pursue what sounds like the sweetest job in the world: studying 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 degrees Celsius, below human body temperature.
A solution could fatten the profits of the world's top 10 chocolate companies, which last year posted confectionary sales exceeding $85 billion.
Only European Union citizens can apply for the post under the direction of experts in chemical engineering, geotechnical engineering and soft matter physics.
With files from The Associated Press
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