He will have to find a method to prevent chocolate-based foods from melting in warm temperatures. This theme research was issued to help improve chocolate’s quality and to extend its use on warm climate preventing even the effects of the melting close to the human body. But at the same time this will be without doubts a way to increase the profits of the world’s top 10 chocolate companies. This is why the three-and-a-half year studentship is fully funded. The happy future “doctor in chocolate” will have the opportunity to work with supervisors who have “extensive experience in studying soft solids, including foods,” British media related. The deadline to apply will close soon, on August 29.