Your guide to Open Access publishing and Open Science

Flavours of Open Access

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Most people, or at least those floating about in academic circles, are quite familiar with the term Open Access (OA) by now. Still, if you find yourself in a conversation, then this notion of OA comes bagged and tagged with various beliefs and expectations. For example, most people tend to equate OA with the current trend in removing barriers in for-profit publishing, yet this is just one of many flavours available. This is nicely demonstrated in an article by Keith Jeffery, in which he provides a table of each of the dimensions in OA (see below for my reproduction):

I like the division provided, but the academic publishing landscape has somewhat changed since the publication of this table. In my next post, I’m going to provide an amended version, with a particular emphasis on ‘Gold Open Access’.


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