In connection with the topic of the leading paper of our Fall 2018 issue, I am reminded of the lines of Dezső Kosztolányi: „Profit all of you by his example. This is what man is like, a singular sample. No copy existed before, nor does one at present. As on a living branch each leaf is different so time itself will breed no simulacrum1.” Our leading material is the work of Diána Bánáti and her colleagues. It is about consumers’ attitude towards cloning, a technique much debated from biological, moral and ethical points of view. In Kosztolányi’s time the statement was still true that the existence of a living being was a singular phenomenon that could not be repeated: „Too poor outrageous fortune, to take a second run at the miracle which was him alone1.” Well, the situation has changed radically by today, as far as opportunities for livestock breeding are concerned. With the knowledge and technical means at our disposal, we are able to make one or more viable copies of warm-blooded living creatures, for the time being with the aim of producing the highest possible quality and quantity raw materials for food production. The extensive material discusses one of the most controversial areas of biology and food economy with the help of a large number of literature references.
In their manuscript, Sarolta Barna and her colleagues describe the moral and professional connections of product recall, a measure to protect the interest of consumers in food safety. Product recall as an ex post safety measure that becomes necessary when a nonconformity fundamentally endangering the safety, adequate composition or consumability of the food product in question is found by the manufacturer or distributor of the food or, in a worst case scenario, the inspection authority. In case of product recalls, as a good example, the authority could disclose the names of those enterprises who, with their responsibility to consumers in mind, took measures themselves regarding the recall of a certain product, since manufacturers and distributors exhibiting such behavior would demonstrate their responsibility to consumers.
Ákos Nyitrai and his co-authors write about the role in food research of techniques based on the learning and extremely fast computation abilities, as well as the suitability to interpret extremely complex functional relationships of neural networks based on the high-level application of cybernetics, and their future application possibilities. The networks are able, among other things, to estimate the predictable quality of different food raw materials, or to forecast the organoleptic qualities of finished products, or the technological or sensory characteristics of matured foods.
Zsóka Kárpáti Zsóka et al. discuss the analysis of coffee dregs, the brewing residue of black coffee, our everyday luxury good. A detailed description of the methods used for coffee analysis is given. The residual material from brewing can be used as an excellent soil conditioning agent, thus the quality of food raw materials grown on soil treated with coffee dregs cam be improved.
Some formal changes have also been made in our Fall issue. Literature references of the papers are given after the English translations. For web links, the terms „Hozzáférés/Aquired” are used with Anglo-Saxon dating. For easier reading, the structure of the Outlook column has been modified to a two column one.
In addition to remembering the pleasant moments of the past beautiful summer, I wish our Readers a good reading. We still look forward to your questions and comments.
Dr. Tamás János Szigeti