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1. Emotions change our perception of time – as seen in The Traitors

   Professor Ruth Ogden writes in The Conversation

2. Are we chatting or shopping? How it’s hard to tell in our new AI ‘high street’

   Marketing experts research impact of AI on our shopping culture after Chartered Institute of Marketing conference presentation.

3. Revolutionising digital technology solutions through SME collaboration

   A unique business support programme, set to power a digital manufacturing revolution in the North West, is tapping into the next generation of innovative minds through collaboration with the LJMU Faculty of Engineering and Technology.

4. Graduation - "It was worth the wait!"

   Amid relief and joy, almost 100 of our own university colleagues collected their degrees this week. We spoke to a handful of them ...

5. In memoriam: Peter Law

   The university is deeply saddened by the death of Peter Law, who passed away peacefully after a short illness on Thursday 8 February.

6. Enhanced Games athletes can compete for US$1 million prizes. But at what cost to sport?

   Alexandra Consterdine, Senior Lecturer in Sport and Exercise Science writes in The Conversation.

7. Space Oddity: Most distant disc galaxy discovered

   LJMU astrophysicist works with European Southern Observatory and collaborators to confirm Milky Way-like galaxy from 700m years after Big Bang

8. 'Just commit' is final thought before Olympic race says LJMU Lecturer and medallist

   Ever wondered what goes on in an Olympic athlete’s mind just before the start of a race? Or what an Olympic athlete's training schedule looks like? We caught up with LJMU Sport and Exercise Sciences Lecturer and Women’s 4x400m Relay Olympic Bronze medallist, Kelly Massey, to find out.

9. Researchers sequence first genome from Ancient Egypt

   Researchers from LJMU's School of Biological and Environmental Sciences and The Francis Crick Institute uncover new evidence of migration from the Middle East to the empire of Ancient Egypt

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