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Professor Petra Först specializes in Food Process Engineering. Her research focuses on drying and encapsulation of sensitive food ingredients, where she investigates the design and resulting particle powder properties through advanced in-situ technologies and imaging methods. Prof. Först studied Food Biotechnology at TUM Weihenstephan and earned her PhD in the field of rheology under high pressures. She completed her habilitation in 2012, gaining venia legendi in Food Bioprocess Technology. She has held various positions including interim head of the chair of Process Engineering Disperse Systems and was appointed as an adjunct professor at the Chair of Process Systems Engineering. In October 2022, she became a full professor in Food Process Engineering. Her accolades include the Ludwig-Narziss Price and the Innovation prize from the German Dairy Industry, recognizing her contributions to the field.
Technical University of Munich • Munich, Germany
Professor of Food Process Engineering, specializing in drying and encapsulation processes.