From January 2008 Molecular BioSystems will form its very own strand of science as a solo monthly journal, made available to readers and subscribers independently of its host journal.

Since the publication of the first issue, Molecular BioSystems has been paired with Chemical Communications. This interaction with the host has resulted in an excellent communication channel for the published content, which has reached a wide and interdisciplinary audience. Online pairing with four other complementary publications (Organic & Biomolecular Chemistry, Lab on a Chip, The Analyst and Analytical Abstracts) ensured optimum visibility.

'Now is the perfect time to unzip Molecular BioSystems from its hosts,' commented Michael Smith, commissioning editor. 'We believe the journal has a great deal to offer to the chemical biology community.'

Leading the way in miniaturisation, Lab on a Chip has teamed up with Corning Incorporated to again host the Pioneers in Miniaturisation Prize. Spanning a variety of disciplines, this prize recognises outstanding achievements and significant contributions by a younger scientist to the understanding and advancement of micro- and nanoscale science.

As a leading-edge science and technology organisation, Corning Incorporated is keen to reward, recognise and encourage the development of miniaturisation in the chemical and biological sciences and promotes interdisciplinary research required for the most significant innovations in this area.

The recipient of the award will receive a $5000 bursary to support their continued contribution to the field. A deadline for applications has been set for 31st August 2007. Following the final decision, which will be made by committee, a winner will be announced at µTAS 2007 conference, in Paris, France.

In the past twelve months the RSC book Kitchen Chemistry has become an international bestseller! It is an exceptional learning resource and offers a fascinating insight into the science in our kitchens.

RSC Publishing also has an extensive food science book list that caters for scientists at all levels, from schools through to industry.

Newly published books include: The Science of Bakery  and The Chemistry and Biology of Winemaking, which now join other bestselling titles such as The Science of Chocolate and Gums and Stabilisers for the Food Industry.