The book "Fundamentals of System Analysis in the Food Industry", written under the editorship of Alexei G. In. ,Holiday and. and . the Podolsky V. and . It is a unique study that immerses the reader in the world of system analysis, applied in one of the most important and dynamically developing industries - the food industry. This publication will be an indispensable assistant for both undergraduate and graduate students and practitioners seeking to deepen their knowledge and skills in the management and optimization of processes. The book examines key aspects of system analysis, which allows you to effectively solve problems related to the production, processing and distribution of food products. The authors emphasize the importance of integrating various systems and processes, which is especially important in today's market, where requirements for the quality and safety of food are constantly growing. The reader will be able to learn about modeling and analysis methods that help identify bottlenecks in production chains, optimize resources and increase the overall efficiency of enterprises. Who can like this edition? First of all, the book will be of interest to students and teachers of technical and economic specialties, as well as specialists in the field of food technology, management and system analysis . If you want to understand the complex processes taking place in the food industry, and learn to apply modern methods of analysis to solve practical problems, then this publication will be a real find for you. In addition, the book will be useful to managers and executives seeking to improve the competitiveness of their companies. The topics raised in the book cover a wide range of issues, ranging from the basics of the system approach to specific examples of its application in the food industry. The authors not only share theoretical knowledge, but also give practical cases, which makes the material more accessible and understandable. It is important to note that the book focuses on current issues such as sustainability, environmental aspects of production, and innovative technologies, making it particularly valuable in light of contemporary challenges. The style of the authors is distinguished by clarity and accessibility of presentation, which allows the reader to easily assimilate even the most complex concepts. Alexeyev G. In. , Holiavin I. and . and Podolsky V. and . experienced specialists with deep knowledge in their field, which gives the book additional value. Their previous work is also noteworthy, as they address important aspects of management and analysis in various industries. "Basics of System Analysis in the Food Industry" is not just a textbook, but a real encyclopedia of knowledge for everyone who is interested in effective process management in the food industry. By reading this book, you will get not only a theoretical base, but also practical tools that will help you become more successful in your professional activities. If you are looking for literature on systems analysis, food technology or management, then this edition will be a great addition to your library. Do not miss the opportunity to immerse yourself in the fascinating world of process analysis and optimization, which will open up new horizons in your career and scientific activities.