劍橋大學開設巧克力博士學位大綱

Cambridge University is advertising for a PhD student to examine the qualities of chocolate in hot weather.
劍橋大學正在徵聘巧克力的博士生，來如何在高溫下保證巧克力的質量。

It could be a sweet job for the right candidate, but demands a good university degree, engineering and physics skills, a track record in scientific experimentation, extensive experience of studying soft solids, and good maths. A sweet tooth might also help: more than three years of full-time chocolate is not a career for the soft-centred.
由於這項研究項目屬於“實驗性質的科學研究”，有意者至少要擁有名校本科學歷、具有紮實的數學基礎才能勝任。此外，課程中還需運用大量工程學及物理學的知識。如果你是一名甜食愛好者，這可能也會是個加分項——和巧克力共處三年多可不是人人都能勝任的。

Cambridge University is advertising for a PhD student to tackle a three-and-a-half-year research project, into how chocolate can "remain solid and retain qualities sought by consumers", when stored and sold in warm climates.
劍橋大學爲一個爲期三年半的研究項目徵聘博士生，專攻如何在溫暖的環境中阻止朱古力過早溶化；同時要保證巧克力的味道質量不受影響，從而讓巧克力可以在溫暖的氣候下妥善保存和出售。

The problem will be familiar to anyone who has ever put aside a treat to consume later on a warm day and been heartbroken to discover it turned into chocolate sauce: chocolate, the ad points out, "has a melting point close to that of the human body".
有時我們會將巧克力放在一邊想着稍後再吃，然而卻“悲劇”地發現它變成了巧克力醬，這一場景對我們來說再熟悉不過了。正如宣傳中指出的，巧克力的熔點和接近人體溫度，因此很容易變軟。

The job – only open to EU candidates – has an undisclosed sponsor described as having "existing technology in this field". The project, the ad continues, "will develop a fundamental understanding of the area which extends beyond the industrial need".
這次徵聘只面向歐盟國家，其資助者身份不明，據悉，他已經擁有了“該領域的既存技術”。宣傳廣告上還講到，這一項目“已經不僅僅限於滿足工業需求，它會深化人們對這一領域的基本認知”。

The job, based in the school of chemical engineering and biotechnology, will start on January 2015, so candidates might do well to find a large bar and a cool place, and put in a bit of practical research immediately.
此項目於2015年1月開始，它以化學工程技術和生物工程技術爲基礎，因此研究者們最好找一個大巧克力棒和涼快的地方，並立刻開始研究。