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1. Induction September 2024 update

   As the whole university looks towards the beginning of the next standard academic year, this all staff update offers an overview of the work being undertaken to register and welcome our new students.

2. In memoriam Professor Peter Fowler

   Former colleague Tony Hughes has shared a tribute about Professor Fowler’s life and incredible contributions in the field of digital education.

3. In memoriam: Dr Malcolm Dixon

   It is with great sadness that LJMU announces the passing of Dr Malcolm Dixon who worked here for 30 years, until his retirement in 2015.

4. Chief's lecture places surveillance in the spotlight

   250 people gathered in the Redmonds Building to hear Sir Jon Murphy QPM, Chief Constable of Merseyside Police, give his annual public lecture, focusing on surveillance and its impacts on contemporary law enforcement.

5. Acclimate athletes for exercise challenges

   Sport Scientists use environmental chambers to train competitors

6. LJMU and Baltic Creative collaboration set to equip region with more creatives

   In a bid to better connect students with digital and creative businesses across the Liverpool City Region, Liverpool John Moores University (LJMU) has signed a memorandum of understanding (MoU) with Baltic Creative Community Interest Company (CIC).

7. Student nurses train in the community in new Mersey Care partnership

   Ten trainee nurses will work alongside district and community nurses over the next year as part of a new internship scheme aimed at supporting direct career pathways into the community health sector.

8. Honorary Fellowship: Sir Peter Bazalgette

   Liverpool John Moores University awards Honorary Fellowship to Sir Peter Bazalgette at Liverpool Cathedral on Friday 25 July 2016.

9. Get vaccinated on campus this October

   Female students aged 18 to 25 can get a HPV or MMR vaccine at Byrom Street, Monday to Saturday from 14 to 26 October.

10. Do you have a UPF diet?

    Study at LJMU and University of Liverpool assesses public awareness of ultra-processed foods and their risks