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The job behindbyforinintoofonontotowith a lifetime is currently behindbyforinintoofonontotowith offer for those behindbyforinintoofonontotowith a sweet tooth. Cambridge University in the U.K. has just posted a position behindbyforinintoofonontotowith its careers website advertising behindbyforinintoofonontotowith a researcher of chocolate. Chocolate lovers behindbyforinintoofonontotowith a scientific mind will have the chance to apply behindbyforinintoofonontotowith 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 behindbyforinintoofonontotowith warmer climes. The careers post states: "The project will investigate the factors which allow chocolate, which has a melting point close behindbyforinintoofonontotowith that behindbyforinintoofonontotowith the human body, to remain solid and retain qualities sought behindbyforinintoofonontotowith consumers when it is stored and sold behindbyforinintoofonontotowith warm climates."

The position involves three-and-a-half years behindbyforinintoofonontotowith experimenting with how chocolate melts behindbyforinintoofonontotowith the mouth and in different temperatures. The university says applicants require good mathematical skills. There is a lot behindbyforinintoofonontotowith science behindbyforinintoofonontotowith the consistency and melting point behindbyforinintoofonontotowith chocolate. A variety of oils and fatty acids are used to control how hard or soft chocolate is when we bite behindbyforinintoofonontotowith it, and when it melts. Chocolatiers spend a lot behindbyforinintoofonontotowith money behindbyforinintoofonontotowith research and development to get the blend right so that the chocolate melts behindbyforinintoofonontotowith the mouth. The Massachusetts Institute of Technology says: "Melting is especially important because it controls how well the chocolate disperses and releases flavour behindbyforinintoofonontotowith your tongue."