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1. The Truth About Getting Fit at Home

   Sport science experts at Liverpool John Moores University star in this week's prime-time BBC documentary - The Truth About Getting Fit at Home, BBC One, Wednesday, 9pm.

2. Students and staff get into the festive spirit

   More than 70 students and staff joined LJMU on campus for a festive winter lunch in the Student Life Building.

3. Let's explain how slavery streets got their names

   A reaccounting  of Liverpools uncomfortable slaving history is being backed by experts at Liverpool John Moores University.

4. Opportunities for veterans to plug skills shortage in green energy sector

   LJMU played host to the inaugural Veterans’ Green Energy Forum (Thursday 23 February) in an extension of its commitment to supporting veterans to better access higher education and to further its role in combatting climate concerns.

5. Students interview music icon Miley Cyrus alongside BBC Radio 1's Greg James

   LJMU students got the experience of a lifetime this month, when they interviewed music legend Miley Cyrus, for the Radio 1 Breakfast Show alongside host Greg James.

6. Students do their bit for tiger conservation

   Project helps Knowsley Safari Park promote its' Tiger Trail

7. Journalism students report on General Election 2024

   Journalism students from Liverpool John Moores University have been reporting on the general election for ITV, BBC and Sky News.

8. LJMU supports law students as host of national speed mooting competition

   School of Law students from LJMU, alongside those attending from other universities, took part in the mooting events, presenting their verbal arguments and putting their knowledge to the test that they’ve learnt during their studies.

9. Supporting our charity partner Claire House through the Mowgli Dog Show 2025

   LJMU to sponsor this year’s charity dog show, developed by Chancellor Nisha Katona, in aid of a local children’s hospice.

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