{"id":14870,"date":"2014-08-17T11:15:58","date_gmt":"2014-08-17T11:15:58","guid":{"rendered":"http:\/\/www.flubu.com\/blog\/?p=14870"},"modified":"2014-08-17T11:15:58","modified_gmt":"2014-08-17T11:15:58","slug":"doctorate-in-chocolate","status":"publish","type":"post","link":"https:\/\/www.flubu.com\/blog\/2014\/08\/17\/doctorate-in-chocolate\/","title":{"rendered":"Doctorate in Chocolate"},"content":{"rendered":"

\"chocolate_illo_P\"
\nScientists and chocolate fans are being given the chance to indulge their sweet tooth by becoming a doctor of chocolate at Cambridge University.<\/p>\n

A researcher is being sought for a PhD on chocolate by the Department of Chemical Engineering and Biotechnology.<\/p>\n

The challenge is to stop chocolate melting in warm climates by studying the “fundamentals of heat-stable chocolate”.<\/p>\n

Candidates wishing to study chocolate need to apply by 29 August.<\/p>\n

The would-be doctor of chocolate will be expected “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”.<\/p>\n

The research project is “mainly experimental”, but will require good mathematical skills, the advertisement says.<\/p>\n

http:\/\/www.bbc.com\/news\/uk-england-cambridgeshire-28787676<\/p>\n","protected":false},"excerpt":{"rendered":"

Scientists and chocolate fans are being given the chance to indulge their sweet tooth by becoming a doctor of chocolate at Cambridge University. A researcher is being sought for a PhD on chocolate by the Department of Chemical Engineering and Biotechnology. The challenge is to stop chocolate melting in warm climates by studying the “fundamentals…<\/p>\n

Read More “Doctorate in Chocolate”<\/span> »<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[103,297],"class_list":["post-14870","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-chocolate","tag-science"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p3u9vK-3RQ","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/14870","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/comments?post=14870"}],"version-history":[{"count":1,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/14870\/revisions"}],"predecessor-version":[{"id":14872,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/14870\/revisions\/14872"}],"wp:attachment":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/media?parent=14870"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/categories?post=14870"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/tags?post=14870"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}