Kluwer Academic Publishers has acquired the publishing rights to more than 270 professional food science textbooks from Aspen Publishers.
Both companies are owned by Wolters Kluwer, and the terms of the acquisition were not disclosed.
The food science list, with annual sales of more than $2 million, includes more than 270 top-selling titles for food science professionals and students. Food science addresses the biology, chemistry and engineering used to study the nature of foods and food processing. This list will be augmented by Kluwers' current list of 30 titles focused on basic research and food chemistry.
"The food industry is the largest in the United States, and we are pleased to provide important information to the scientific professionals and students in this critical business," said Zachary Rolnik, Kluwer's Global Director of Publishing. "These products bring significantly greater breadth and depth to Kluwer's existing line of expert publications for food science professionals."
The titles address food chemistry, ingredients, microbiology, processing, engineering and technology, in addition to the science of specific areas such as baking, dairy, vegetables, meat, fish and poultry.
Kluwer Academic Publishers, located in the Netherlands, Boston and New York, is one of the leading scientific publishers and is a wholly owned subsidiary of Wolters Kluwer nv.
Aspen Publishers, Inc., (New York, NY) serves the needs and interests of legal, business, education and healthcare professionals.
Wolters Kluwer is a multinational information services company with annual sales of approximately EUR 3.7 billion, employing approximately 19,000 in Europe, North America and Asia Pacific.