20002024

Research activity per year

Personal profile

Scientific Career

The research field of Prof. Först is drying and encapsulation of sensitive food ingredients and the design and investigation of the resulting particle and powder properties. Phase transitions during drying an microstructure evolution are in the focus. To investigate the processes advanced in-situ technologies are developed including in-situ imaging methods of drying processes. 

Prof. Först studied Technology and Biotechnology of Food at TUM in Weihenstephan and came back after a short period abroad for her PhD in the field of rheology at high pressures. She finished her habilitation in 2012 and got her venia legendi in Food and Bioprocess Technology. From 2012 to 2015 she was interim head of the chair of Process Engineering of Disperse Systems. Since 2018 she is Adjunct Professor at the Chair of Process Systems Engineering. From 2018, she was an adjunct professor at the Chair of Systems Process Engineering. In October 2022, she was appointed professor of Food Process Engineering.

Expertise related to UN Sustainable Development Goals

In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This person’s work contributes towards the following SDG(s):

  • SDG 3 - Good Health and Well-being
  • SDG 7 - Affordable and Clean Energy

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Collaborations and top research areas from the last five years

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