An interview published in Élet és Tudomány presents the professional journey of András Bittsánszky, from plant genetics to kitchen microbiology. The conversation shows how research, food chain safety, and everyday catering are closely connected.
At the heart of the interview is the farm-to-table approach: the recognition that food safety is not determined at a single point, but depends on the coordinated functioning of the entire food chain. András Bittsánszky’s experience clearly demonstrates how scientific thinking, practical problem-solving, and innovation can work together to address today’s food chain challenges.
The article is recommended for everyone interested in food safety, research, sustainable technologies, and the future of public catering.
