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1. Green app can help save £100 a month in travel costs

   Liverpool City Region residents could save up to £100 each month by swapping car journeys for bike rides or walks according to data from a new mobile app being launched this week.

2. Addressing UK engineering's innovation lag

   Anthony Walker, Strategic Manager for the Horizons project, spoke with The Engineer about the adoption of game-changing technologies such as AI across the UK engineering sector and argues for urgent action.

3. Getting it Right: Name pronunciation

   As part of our LJMU Equality’s ‘Getting it Right’ campaign, the team is highlighting the importance of pronouncing the names of different students and staff right.

4. Madeleine celebrates taking every opportunity at LJMU

   The History of Art and Museum Studies student has experienced an action-packed three years at university exemplifying how to get the absolute most out of the opportunities available at LJMU.

5. Policy updates: Safeguarding, Freedom of Speech and more

   Student Advice and Wellbeing and the International team want to make staff aware in particular of an update to the Safeguarding Policy regarding under-18 international students with LJMU and collaborative partners.

6. British Science Festival programme

   The programme for the British Science Festival 2025, co-hosted by LJMU, is now live.

7. Why we can't resist splashing out at Christmas

   Associate Professor of Neuroscience Dr Samantha Brooks explains what happens to our willpower when it comes to Christmas treats and spending.

8. Stress and anxiety before a marathon can leave runners at risk of sickness

   Professor Neil Walsh writes about stress and exercise in The Conversation.

9. Cave bears may have been adapting to survive the ice age

   Recent research published in Quaternary Science Reviews on the long extinct cave bear (Ursus spelaeus) has found their attempt to adapt to the growing harshness of the last ice age before their extinction.

10. Fussy eater or genetics? Pint of Science talk May 20

    Psychologist and researcher Dr Rachel Hagan tells us about taste, genetics and the future of food