Cambridge University needs chocolate researcher (British)
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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."
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."
1. TRUE / FALSE:Read the headline. Guess if a-h below are true (T) or false (F).
a.A university wants a researcher to make a sweet tooth.T / F
b.The research position has been advertised in the 'Chocolate Times'.T / F
c.The research will focus on the melting point of chocolate.T / F
d.Chocolate melts at a temperature close to that of our body.T / F
e.The research position is for 18 months.T / F
f.The university wants someone who is good at maths and cooking.T / F
g.Fatty acids are an important part of the hardness of chocolate.T / F
h.The melting point of chocolate affects its flavour.T / F
COMPREHENSION QUESTIONS
1.What is on offer for those with a sweet tooth?
2.What kind of mind will chocolate-loving applicants need?
3.What qualification could the researcher eventually achieve?
4.What will researchers try to stop chocolate doing in warmer climates?
5.What temperature is similar to the melting point of chocolate?
6.How long is the research position for?
7.What skills do the applicants need?
8.What controls how hard or soft chocolate is?
9.What do chocolatiers spend money on getting right?
10.What controls the dispersal of chocolate's flavour on the tongue?
答案
TRUE / FALSE
a F b F c T d T e F f F g T h T
COMPREHENSION QUESTIONS
1.The job of a lifetime
2.A scientific mind
3.A PhD
4.Melting
5.The human body
6.3 1/2 years
7.Mathematical skills
8.Oils and fatty acids
9.The blend
10.The melting point
