Academic Career and Research Areas
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.
- Ludwig-Narziss Price (2019)
- Innovation prize of the German Dairy Industry (2012)
- Research Award of the Association of German Industrial Bakeries (2002)
- Award of the German Rheological Society(1999)
Key Publications (all publications)
Gruber S, Vorhauer N, Schulz M, Hilmer M, Peters J, Tsotsas E, Foerst P: "Estimation of the local sublimation front velocities from neutron radiography and tomography of particulate matter". Chemical Engineering Science. 2020; 211.Abstract
Foerst P, Carvalho T, Lechner M, Kovacevic T, Kim S, Kirse Ch, Briesen H: "Estimation of mass transfer rate and primary drying times during freeze-drying of frozen maltodextrin solutions based on x-ray µ-computed tomography measurements of pore size distributions". Journal of Food Engineering. 2019; 260: 50–57.Abstract
Landauer J, Tauwald SM, Foerst P: "A Simple µ-PTV Setup to Estimate Single-Particle Charge of Triboelectrically Charged Particles." Frontiers in Chemistry. 2019; 7.Abstract
Schmitz-Schug I, Kulozik U, Foerst P: "Modelling spray drying of dairy products - Impact of drying kinetics, reaction kinetics and spray drying conditions on lysine loss". Chemical Engineering Science. 2016; 141: 315–329.Abstract
Foerst P, Werner F, Delgado A: "The viscosity of water at high pressures - especially at subzero degrees centigrade." Rheologica Acta. 2000; 39: 566–573.Abstract