Projects per year
Personal profile
Research interests
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):
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SDG 2 Zero Hunger -
SDG 3 Good Health and Well-being -
SDG 7 Affordable and Clean Energy -
SDG 9 Industry, Innovation, and Infrastructure -
SDG 12 Responsible Consumption and Production
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Collaborations and top research areas from the last five years
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Projects
- 1 Finished
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Einfluss thermischer Prozesse auf die Reduktion antinutritiver Inhaltsstoffe in Ackerbohnen (Vicia faba L.)
Arnold, S. J. (CoI), Först, P. (CoPI), Weisz, U. (CoPI) & Kalinke, I. (CoI)
1/07/25 → 31/12/25
Project: Research
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Assessment of non-isothermal pore network modeling of freeze-drying using 4D X-ray imaging
Faber, F., Gruber, S., Foerst, P., Tsotsas, E. & Vorhauer-Huget, N., 1 Feb 2026, In: Chemical Engineering Journal. 529, 172870.Research output: Contribution to journal › Article › peer-review
Open Access1 Scopus citations -
Convergence of Digital Twins and food drying technology: How to bring the next generation of dryers to life!?
Arefi, A., Vilas, C., Delele, M. A., Foerst, P., Gruber, S., Kaveh, M., Khoshnam, F., Hashim, N., Mohd Ali, M., Zohrabi, S., Tayyab, M., Parmar, A., Aradwad, P., Ndisya, J., Amjad, W., Babor, M., Mahn, A. & Sturm, B., Feb 2026, In: Journal of Food Engineering. 404, 112770.Research output: Contribution to journal › Article › peer-review
Open Access12 Scopus citations -
Dynamic mechanical analysis of food powders: Direct determination of the mechanical properties and glass transitions in native faba bean meal at different hydration states
Greiner, J., Englet, M., Bollwein, J., Poller, L., Wurzer, S., Hilmer, M. & Foerst, P., Mar 2026, In: Food Hydrocolloids. 171, 14 p., 111812.Research output: Contribution to journal › Article › peer-review
1 Scopus citations -
Engineered Food Matrix: Precision Processing Strategies to Enhance Bioavailability of Bioactive Phytochemicals
Li, J., Zhu, H., Yuan, X., Ji, J., Ren, J., Liao, M., Först, P., Chen, F., Liu, Y., Hu, X. & Ma, L., May 2026, In: Comprehensive Reviews in Food Science and Food Safety. 25, 3, e70454.Research output: Contribution to journal › Review article › peer-review
1 Scopus citations -
Engineered Food Matrix: Precision Processing Strategies to Enhance Bioavailability of Bioactive Phytochemicals
Ren, J. & Först, P., 2 Mar 2026, In: Comprehensive Reviews in Food Science and Food Safety. 2026, 25, 29 p.Research output: Contribution to journal › Article › peer-review
Open Access