The three-and-a-half year project will investigate how chocolate, which has a melting point close to human body temperature, could remain solid and retain qualities sought by consumers when stored and sold in warm climates.
Cambridge University said the research would be supervised by academics with “extensive experience” in studying soft solids, such as foods.
“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,” it added.
“The project is mainly experimental and will employ rheological and analytical methods from a range of engineering and physical science disciplines.”
The course is open to PhD students and will start in January 2015. The closing date for applications is 12pm on Friday August 29.
Theoretical aspects will require the student to have good mathematical skills, the university added.
Based in the Department of Chemical Engineering & Biotechnology, the research will be co-supervised by Professor Malcolm Bolton (geotechnical engineering), Professor Eugene Terentjev (soft matter physics) and Dr Ian Wilson (chemical engineering).
Due to funding regulations, the studentship is only available to EU nationals.
Applicants must also have experience in experimental investigations and at least four years of study at university level and a high 2:1 or equivalent degree in a relevant discipline such as physics, chemistry, materials science or engineering.
For more information or to apply for this position, click here.
Reach new markets
Last year, Mondelēz International’s senior vice president and global chocolate leader Bharat Puri said heat-resistant chocolate would help the firm to extend its reach in new and exciting markets.
These areas include Africa, Asia and India.
“In developing countries we look at what are the basic barriers to consumption,” Puri said.
“Those could be temperature … we have filed a patent for heat-resistant chocolate. We are looking at chocolate that tastes as good as chocolate but doesn’t melt like chocolate.”