新奇事件簿 剑桥大学招聘巧克力研究员（在线收听）

Cambridge University needs chocolate researcher

剑桥大学招聘巧克力研究员

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."

岗位职责包括在三年半的时间内，对巧克力在口中和不同温度条件下融化的方式，进行试验。剑桥大学要求申请者有良好的数学技能。巧克力的稳定性和融点包含了很多科学知识。我们在吃巧克力以及巧克力融化的时候，巧克力的软硬度是通过多种油和脂肪酸控制的。巧克力商投入了大量资金研究正确的巧克力成分比例，来使巧克力在口中融化。麻省理工学院称，融化极其重要，是因为它决定着巧克力散发并释放香味之时的口感。