"Systematic Approach in Food Engineering: A Textbook" by G. In. Alekseeva and V. A. Demchenko is a unique publication that will become an indispensable assistant for students, graduate students and specialists in the field of food engineering and related disciplines. This manual not only highlights the theoretical aspects of the system approach, but also offers practical recommendations, making it especially valuable for those who seek a deep understanding of the processes taking place in the food industry. A system approach is a methodology that allows you to consider objects and processes as holistic systems, given their interconnections and interactions. In the context of food engineering, this means that the authors explore not only individual technologies and processes, but also their integration into a single system, which allows to optimize production and improve the quality of the final product. The book covers a wide range of topics, including food technology design, quality management, food safety, and the sustainable development of the industry. This manual will be of particular interest to students and teachers of universities, as well as practitioners working in the field of food technology, agronomy and ecology. If you are passionate about food security, innovation in production or want to deepen your knowledge of modern quality management methods, this publication will be a real find for you. It will also be useful for those interested in sustainable development and environmental aspects of the food industry. The topics raised in the book are relevant and important in light of the current challenges facing the food industry. The authors emphasize the need to integrate new technologies and approaches to improve production efficiency and improve product quality. In the context of globalization and growing food safety requirements, a systematic approach is becoming a key element for the successful functioning of enterprises. The book emphasizes the importance of analyzing and optimizing all stages of the production process - from raw materials to finished products. The style of the authors is distinguished by clarity and accessibility of presentation, which makes complex concepts understandable even for those who are just starting their way in food engineering. G. In. Alekseev and V. A. Demchenko are experienced specialists who not only have deep knowledge in their field, but also know how to transfer them to readers. Their previous works were also popular and received positive reviews, which confirms their authority in the scientific community. If you’re looking for food engineering books to help you understand modern methods and approaches, look for the System Approach in Food Engineering. This manual will be your reliable companion in the study and practical application of the system approach, as well as open new horizons in understanding the processes occurring in the food industry. In conclusion, this tutorial is not just a book, but a whole encyclopedia of knowledge that will help you become a real expert in the field of food engineering. Discover the world of the system approach and contribute to the development of this important and relevant industry!