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1. Acclimate athletes for exercise challenges

   Sport Scientists use environmental chambers to train competitors

2. How best to tackle health inequalities?

   Public Health Institute report identifies areas of effective and ineffective intervention

3. Extra Security is coming – Get Ready!

   LJMU will soon be bringing in additional security to protect everyone’s data, with the introduction of Multi-Factor Authentication (MFA) to some online services.

4. Student footballing star dazzles with Euro success

   As the UEFA Euro tournament 2016 gets into full swing in France, LJMU is celebrating its own football success story thanks to a Level 4 Sport Development student and sport scholar.

5. Strength and conditioning interns train with Paralympic medallist Ola Abidogun

   LJMU master’s and undergraduate student interns recently spent a day with Paralympic and commonwealth medallist Ola Abidogun finessing their coaching skills in the latest of a series of workshops working with elite athletes and experienced industry professionals.

6. "I was quite shy in first year and now I'm President'

   Emily Roxbee Cox on how she wants to give students the best possible experience

7. Chief Constable of Merseyside Police joins LJMU

   Sir Jon Murphy, the Chief Constable of Merseyside Police, who retires this month after a career of more than 40 years as a serving police officer, is to join LJMU’s Centre for Advanced Policing Studies as Professor of Advanced Policing Studies.

8. Extra boost from LJMU aids Anna in her England rugby debut

   Advice from Performance Sport experts on strength training and nutrition helped the winger ahead of her England Women’s Rugby League debut.

9. Liverpool partnership delivers improved access and support for student mental health services

   Students in Liverpool are benefitting from improved mental health support, thanks to a partnership between universities and NHS services across the city.

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