Fancy a doctorate on chocolate? Apply by 29 August to University of Cambridge. An industrial, fully-funded 3.5 year PhD studentship is available to study the fundamentals of heat-stable chocolate , based in the Department of Chemical Engineering & Biotechnology, co-supervised by Prof. Malcolm Bolton (Geotechnical Engineering), Prof. Eugene Terentjev (Soft Matter Physics) and Dr Ian Wilson (Chemical Engineering). Due to funding regulations, the studentship is only available to EU nationals.
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.