Cambridge University is searching for a PhD student to undertake a dream role for the sweet-toothed – studying chocolate.

The fully funded three-and-a-half-year research project will examine how the treat can remain solid when stored and sold in warm climates.

Much of the work, supervised by academics with “extensive experience in studying soft solids”, will be experimental.

It will be based in the university’s Department of Chemical Engineering and Biotechnology and will start in January 2015.

Theoretical aspects will require good mathematical skills

A job advert posted on the website of the university states that the role’s theoretical aspects “will require good mathematical skills”.

“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 storedand sold in warm climates,” the advert states.

“The project sponsor has existing technology in this field and the project will develop a fundamental understanding of the area which extends beyond theindustrial need.

“The project is mainly experimental and will employ theoretical and analytical methods from a range of engineering and physical science disciplines.

“Theoretical aspects will require good mathematical skills. The supervisors have extensive experience in studying soft solids.”

Malcolm Bolton, of Geotechnical Engineering, Eugene Terentjev, of Soft Matter Physics, and Ian Wilson, of Chemical Engineering, will supervise the project. Applicants must have experience in experimental investigations, at least four years of study at university level and a high 2:1 (second upper) or equivalent degree in a relevant discipline.

The studentship is only available to European nationals. Applications are open until August 29.