Internet in Education: Chemical Changes During the Extrusion Process

A. Nincevic, D. Kovacek, I. Jelicic

Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000 Zagreb, Croatia

Food extrusion has been practiced for over 50 years and its extended applications involved: proccesing of relatively dry viscous materials, improved textural and flavour characteristics of food, control of the thermal changes of food constituentes and use of unconventional ingredientes.

In these work we will introduce internet based course which will start with the fundamentals in food processing. All lectures will be encoded and held on Internet in AVI/DivX format.

Presentation shows different possibilities of using computer in analysis of biopolymers with teoretical quantum mechanical calculations, applying Spartan and Gaussian 94 computer program and in the same time present numerous computer options for graphic processing in analyses of real samples (extrudates) by FTIR spectroscopy.

So, this report will consider conection between research and education with possibilities to finding interesting news and materials, which can be presented by computer technology as a source of information for scientific purpose and students studies.