STM publisher Elsevier and AOCS Press, part of the American Oil Chemists' Society and a publisher advancing the science and technology of fats and oils, have announced that the companies have formed a publishing alliance for food science and chemistry content. It will support the research of those working in lipid science and technology, fats and oils chemistry, and food science and nutrition.
Elsevier will publish and distribute new AOCS Press books, taking advantage of ScienceDirect and other global distribution channels to reach a broader set of researchers in academia, industry and government. In addition, Elsevier will begin distributing a select set of relevant and/or high-demand titles already published by AOCS Press.
The new books will be co-branded under the Academic Press and AOCS Press imprints and published in collections beginning in 2016. They will be available in print as well via the many digital channels Elsevier serves.
AOCS Press titles that will publish in 2016 are part of the ScienceDirect Agricultural, Biological and Food Sciences eBook collection, which is immediately available for presale along with Elsevier's other extensive frontlist collections. Additionally, 21 AOCS Press titles originally published between 1995 and 2014 will be made available on the ScienceDirect platform. These titles will be available for purchase in the second half of this year.
