Elsevier and AOCS Press Announce Publishing Alliance

WALTHAM, MA--(Marketwired - June 09, 2015) - Elsevier, a world-leading provider of scientific, technical and medical information products and services, and AOCS Press, part of the American Oil Chemists' Society and a publisher advancing the science and technology of fats and oils, today 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.

"This alliance supports our mission to advance the science and technology of oils, fats, surfactants and related materials by greatly increasing our global distribution and exposure of world-class technical content developed by AOCS authors, researchers and scientists," said Patrick Donnelly, Chief Executive Officer, AOCS.

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.

"This new alliance is an excellent opportunity for Elsevier to increase the content we provide for food scientists and oil chemists," said Laura Colantoni, Vice President and Publisher, Science and Technology Books, Elsevier. "Food science and chemistry are both high-growth opportunities, serving the global population by supporting valuable research outcomes. The content from AOCS Press complements our food science and chemistry collections and we are pleased to co-brand it with our Academic Press imprint and offer broader global access."

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.

About AOCS (American Oil Chemists' Society)
AOCS is a global professional scientific society for all individuals and corporations with interest in the lipid science, fats and oils chemistry, biochemistry, and surfactant chemistry. For more than 100 years, AOCS has been the publishing voice for researchers and has promoted the science and technology through analytical methods, proficiency testing, peer-reviewed technical publishing, and by providing venues for technical discussions and educational opportunities. Today, AOCS is a global partner in the science and technology industry with more than 4,500 members throughout 90 countries.

About Elsevier
Elsevier is a world-leading provider of information solutions that enhance the performance of science, health, and technology professionals, empowering them to make better decisions, deliver better care, and sometimes make groundbreaking discoveries that advance the boundaries of knowledge and human progress. Elsevier provides web-based, digital solutions -- among them ScienceDirect, Scopus, Elsevier Research Intelligence and ClinicalKey -- and publishes over 2,500 journals, including The Lancet and Cell, and more than 33,000 book titles, including a number of iconic reference works. Elsevier is part of RELX Group plc, a world-leading provider of information solutions for professional customers across industries. www.elsevier.com