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Cambridge University needs chocolate researcher
目前，有一份千载难逢的工作机会，很适合爱吃巧克力的人们。英国剑桥大学，刚刚在就业网站上面发布了一则招聘巧克力研究员的广告。具有科学思维能力的巧克力爱好者，可以申请研究员的工作，并攻读博士学位。符合条件的应试者，将会研究“致使巧克力融化的性质”。研究目的是为了防止巧克力在较为温暖的环境下融化。招聘广告内容为：巧克力的融点接近于体温，项目将会对一些因素进项研究，这些因素可以使巧克力在温暖的气候条件下储存和售卖的时候，仍然保持消费者喜欢的硬度和质量
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."
译文属可可英语原创，未经允许，不得转载。
