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The job of a lifetime is on offer for people with a sweet tooth. Cambridge University has just advertised on its careers website for a researcher of chocolate. Chocolate and science lovers will get the chance to apply to be a researcher and study for a PhD. The successful candidate will investigate what makes chocolate melt. Their goal will be to stop chocolate melting in warmer weather. The careers post states: "The project will investigate the factors which allow chocolate…to remain solid and retain qualities sought by consumers when it is stored and sold in warm climates."

The position lasts for three-and-a-half years. The university says applicants need good mathematical skills. There is a lot of science behind the melting point of chocolate. Different oils and fatty acids are used to control how hard or soft chocolate is, and when it melts. Chocolate companies spend a lot of money on research to get the mix of oils and fats right so that the chocolate melts in the mouth. The Massachusetts Institute of Technology says melting is important because it controls how well the chocolate spreads and releases flavour onto our tongue.