If you’ve ever wished for a way to combine your knowledge of chemical engineering and sweets, you’re in luck. In an effort to improve chocolate storage in warm climates, Cambridge University is currently offering a three and a half year Ph.D program for EU nationals to study, yep, chocolate.
The official program description reads,
“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. The project sponsor has existing technology in this field and the project will develop a fundamental understanding of the area which extends beyond the industrial need. The project is mainly experimental and will employ rheological and analytical methods from a range of engineering and physical science disciplines. Theoretical aspects will require good mathematical skills. The supervisors have extensive experience in studying soft solids, including foods.”
The application period ends August 29, with a desired start date set for January. Unfortunately only Europeans may apply, but luckily there’s plenty of other nifty food things you can study here in the states, such as:
Fermentation Sciences at Appalachian State University
Maple Syrup: The Real Thing at Alfred University
Poultry Science at Texas A&M University
Winemaking at Cornell University
Food Writing at Boston Univeristy
Here’s to hoping there’s plenty of “hands-on” research involved for each.
