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1. Celebrating exceptional women at LJMU

   Two of our women’s networks gathered to recognise and celebrate the success of colleagues across the university.

2. We are failing in a key cornerstone of democracy in the UK: justice

   We spoke to Dr Lizz Peatfield JP about the failings of the criminal justice system after the publication of her new book The Reality of Justice in England's lower courts

3. Alcohol deaths in the UK rose to record level in 2021

   Harry Sumnall, Professor of Substance Abuse, LJMU and Ian Hamilton, Honorary Fellow, University of York write in The Conversation

4. Sexual fantasies: should you share them with a partner?

   Dr Jade Elliott, senior lecturer in psychology writes in The Conversation

5. Meet the Professors: Catherine Cole from Liverpool Screen School

   Catherine Cole is a Professor in Creative Writing. We find out about her career and how she is doing her part to empower women.

6. 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.

7. Ramadan Kareem to all our students and staff

   Ramandan begins this week but what 's its importance for practicing Muslims? Plus inclusive guidance to follow to support students and colleagues

8. Support LJMU at the British Science Festival

   The British Science Festival starts this month, so please make sure you’ve booked your place to support our LJMU colleagues who are delivering fantastic events and activities across the city.

9. BLOG: Behind the scenes on the set of 'The Batman'

   LJMU Film Studies and Creative Writing Student, and now LJMU graduate, Benjamin Jones shares his take on what life was like on set of a major film production, what he learnt and how his course at Liverpool Screen School helped him in the world of film.

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