Cambridge University, one of the most prestigious schools in the world, is soliciting would-be science majors to pursue a particularly tasty field of research and serve as the university’s Doctor of Chocolate.

No, Cambridge has not gone coco—or cookoo. Officials are hoping to attract someone to 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,” which suggests that research will entail more than just eating candy bars and unhealthy breakfast cereals.

Candidates also must have a terminal degree in physics, chemistry or engineering, as well as work with other experts who, in the words of Cambridge’s website, “have extensive experience in studying soft solids, including foods.” The work will run for three and a half years.

Still, one thinks the successful recipient of Cambridge’s chocolate doctorate should have a rich, sweet future waiting for him or her upon graduation. (ABC News)

Paul Asay has written for The Washington Post, Christianity Today, Beliefnet.com and The (Colorado Springs) Gazette. He writes about culture for PluggedIn and wrote the Batman book God on the Streets of Gotham (Tyndale). He recently collaborated with Jim Daly, president of Focus on the Family, on his book The Good Dad. He lives in Colorado Springs with wife, Wendy, and his two children. Follow him on Twitter.