Petra Först

Prof. Petra Först holds the Professorship for Food Process Engineering at the TUM School of Life Sciences, Technische Universität München. She specializes in drying, encapsulation, and microstructural analysis of temperature-sensitive foods using advanced imaging techniques like X-ray tomography and neutron imaging. Her research emphasizes phase transitions during food processing and powder properties. Previously, she served as Acting Head of the Chair of Disperse Process Engineering and was an Adjunct Professor at the Chair of Process Systems Engineering. Key roles include editorships in Frontiers in Chemical Engineering and Particle Processes, and committee memberships in ProcessNet's 'Food Process Engineering' and 'Drying Technology' groups. Notable awards include the Ludwig Narcissus Prize (2019) and the German Dairy Industry Innovation Award (2012). Her work bridges food technology, biotechnology, and engineering, with a focus on industrial applications and sustainable food processing.

• Education:
• Doctorate (1997–2001) in High-Pressure Rheology at TUM
• Habilitation (2012) in Food and Bioprocess Engineering

Research interests span food structure optimization, non-invasive measurement technologies, and process control in food manufacturing. Her publications highlight advancements in freeze-drying, particle dynamics, and rheological analysis. She actively contributes to interdisciplinary projects, such as the recent 'PEARL' initiative for albumin recovery. Teaching includes courses on food process engineering and supervises graduate research.