Search the LJMU website

Search results filters

1. Low Carbon Solutions

   Low Carbon Solutions

2. Useful information about the Low Carbon Eco-Innovatory

   Download useful documents about the Low Carbon Eco-Innovatory, including infographics and a brochure.

3. BBC presenter Jane Garvey 'tells it like it is' to students

   Students studying English at LJMU were treated to a special Q&A with the presenter of BBC Radio 4 Woman's Hour.

4. Understanding Barriers to Academic Achievement of White British Male Students from Low Higher Education Participation Areas

   This project investigated the experiences of white British male students from low higher education participation areas at Liverpool John Moores University in the academic year 2023/24.

5. Research Unit for Financial Inclusion

   The Research Unit for Financial Inclusion is recognised as a leader in credit union research. We undertake research into issues central to the development of credit union, co-operatives and social enterprise and to the future of low and moderate-income consumer finance.

6. LCEI case studies

   Read some of the Low Carbon Eco-Innovatory case studies.

7. Further Eco-Innovatory case studies

   The Low Carbon Eco-Innovatory helps local businesses by creating innovative low carbon goods, processes and services. Read the case studies to find out who we work with and how we have helped these businesses.

8. How the Faculty of Health, Innovation, Technology and Science works with industry

   Learn how LJMU's Faculty of Health, Innovation, Technology and Science collaborates with industry partners, driving innovation and offering real-world student opportunities.

9. What it's like to work as a food buyer

   Ever thought about whose job it was to decide what products should be on the supermarket shelves? We catch up with graduate Emily Burr, a buyer for Booths Supermarket, to find out what it's like to decide what the nation eats.

10. Food

    Discover how LJMU promotes health and sustainability with local and ethical food sourcing. Using plant-based menus, Fair Trade coffee and water refill stations.