新奇事件簿 劍橋大學(xué)招聘巧克力研究員

00:00

00:00

MP3下載 文本下載

https://online2.tingclass.net/lesson/shi0529/10000/10315/1.mp3

https://image.tingclass.net/statics/js/2012

劍橋大學(xué)招聘巧克力研究員

The job of a lifetime is currently on offer for those with a sweet tooth. Cambridge University in the U.K. has just posted a position on its careers website advertising for a researcher of chocolate. Chocolate lovers with a scientific mind will have the chance to apply for 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 in warmer climes. The careers post states: "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."

目前，有一份千載難逢的工作機會，很適合愛吃巧克力的人們。英國劍橋大學(xué)，剛剛在就業(yè)網(wǎng)站上面發(fā)布了一則招聘巧克力研究員的廣告。具有科學(xué)思維能力的巧克力愛好者，可以申請研究員的工作，并攻讀博士學(xué)位。符合條件的應(yīng)試者，將會研究“致使巧克力融化的性質(zhì)”。研究目的是為了防止巧克力在較為溫暖的環(huán)境下融化。招聘廣告內(nèi)容為：巧克力的融點接近于體溫，項目將會對一些因素進項研究，這些因素可以使巧克力在溫暖的氣候條件下儲存和售賣的時候，仍然保持消費者喜歡的硬度和質(zhì)量

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

崗位職責(zé)包括在三年半的時間內(nèi)，對巧克力在口中和不同溫度條件下融化的方式，進行試驗。劍橋大學(xué)要求申請者有良好的數(shù)學(xué)技能。巧克力的穩(wěn)定性和融點包含了很多科學(xué)知識。我們在吃巧克力以及巧克力融化的時候，巧克力的軟硬度是通過多種油和脂肪酸控制的。巧克力商投入了大量資金研究正確的巧克力成分比例，來使巧克力在口中融化。麻省理工學(xué)院稱，融化極其重要，是因為它決定著巧克力散發(fā)并釋放香味之時的口感。