新奇事件簿 劍橋大學(xué)招聘巧克力研究員

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劍橋大學(xué)招聘巧克力研究員

The job of a lifetime is currently on offer for those with a sweet tooth. Cambridge University in the U.K. has just posted a position on its careers website advertising for a researcher of chocolate. Chocolate lovers with a scientific mind will have the chance to apply for a job as a researcher and study for a PhD. The successful candidate will investigate the properties that make chocolate melt. Their objective will be to stop chocolate melting in warmer climes. The careers post states: "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."

目前，有一份千載難逢的工作機(jī)會(huì)，很適合愛(ài)吃巧克力的人們。英國(guó)劍橋大學(xué)，剛剛在就業(yè)網(wǎng)站上面發(fā)布了一則招聘巧克力研究員的廣告。具有科學(xué)思維能力的巧克力愛(ài)好者，可以申請(qǐng)研究員的工作，并攻讀博士學(xué)位。符合條件的應(yīng)試者，將會(huì)研究“致使巧克力融化的性質(zhì)”。研究目的是為了防止巧克力在較為溫暖的環(huán)境下融化。招聘廣告內(nèi)容為：巧克力的融點(diǎn)接近于體溫，項(xiàng)目將會(huì)對(duì)一些因素進(jìn)項(xiàng)研究，這些因素可以使巧克力在溫暖的氣候條件下儲(chǔ)存和售賣(mài)的時(shí)候，仍然保持消費(fèi)者喜歡的硬度和質(zhì)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."

崗位職責(zé)包括在三年半的時(shí)間內(nèi)，對(duì)巧克力在口中和不同溫度條件下融化的方式，進(jìn)行試驗(yàn)。劍橋大學(xué)要求申請(qǐng)者有良好的數(shù)學(xué)技能。巧克力的穩(wěn)定性和融點(diǎn)包含了很多科學(xué)知識(shí)。我們?cè)诔郧煽肆σ约扒煽肆θ诨臅r(shí)候，巧克力的軟硬度是通過(guò)多種油和脂肪酸控制的。巧克力商投入了大量資金研究正確的巧克力成分比例，來(lái)使巧克力在口中融化。麻省理工學(xué)院稱(chēng)，融化極其重要，是因?yàn)樗鼪Q定著巧克力散發(fā)并釋放香味之時(shí)的口感。