Anita Fung

Dr. Anita Fung is a Researcher at the Institute for Biomechanics, part of the Department of Health Sciences and Technology at ETH Zürich. Her work spans interdisciplinary research in biomechanical engineering and food biotechnology. She is affiliated with the Laboratory for Orthopaedic Technology and contributes to the Professorship for Biomechanics. Her primary research focuses on hip fracture prevention through biomechanical simulations and experimental methods, as well as innovative applications of microalgal proteins in food technology. Key areas include prophylactic implant design, finite element modeling of bone-implant interactions, and structural analysis of sustainable meat analogues.

Dr. Fung’s research employs advanced techniques such as high-speed x-ray imaging, ex vivo testing, and computational modeling to evaluate fracture risks and improve medical devices. Her food science work explores protein properties of microalgae for high-moisture extrusion processes, addressing challenges in sustainable food systems. She has collaborated on studies analyzing footwear effects on running injuries and long-term prosthetic bone remodeling.

Her publications span topics from ceramic-based femoral augmentation to biomechanical modeling of sideways fall impacts. She actively contributes to interdisciplinary projects, blending clinical biomechanics with food biotechnology to advance medical and sustainable food technologies.