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1. SDG 7 - Affordable and clean energy

   Discover more information about one of our sustainable development goals: Affordable and clean energy.

2. Sandra Angers-Blondin

   School of Biological and Environmental Sciences

3. Sharing Practice – PowerPoint narration for reflection, content creation and assessment

   This academic year the audio narration feature in PowerPoint has been used by a number of staff and programme teams for a variety of tasks.

4. Pre departure advice - Go abroad

   Not all of our students are experienced travellers and the Study Abroad Team are keen to support as best we can. We host a number of compulsory information sessions that students are required to attend before embarking on their experience of lifetime. See the dates, times and locations of all of our information sessions.

5. Dr Yog Upadhyay

   Academic Board Nominee

6. John Goulding

   John is a PhD student with the School of Education. He is also ex-forces, having served with the RAF Police before leaving the military and beginning his own higher education journey. Alongside his studies, looking at research to support veterans, John is a student representative on our Armed Forces Steering Group.

7. Contact - Built Environment and Sustainable Technologies Research Institute

   Built Environment and Sustainable Technologies Research Institute

8. Norway

   See the international entry requirements for students from Norway wishing to study at Liverpool John Moore's University.

9. Colette Dalton

   Colette was a dedicated member of the catering team at LJMU for 42 years, having joined Liverpool Polytechnic in 1981. Sadly, in October 2023, just four months before her retirement, Colette passed away after being diagnosed with acute myeloid leukaemia just a few months earlier. She was a much-loved colleague, developing life-long friendships while working for the polytechnic and university. Colette also had, and continues to have, many family ties to LJMU.

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.