The Living Lab

'The Living Lab' experimental restaurant at Ecully

State-of-the-art equipment, configuration of real-life situations: a precursor approach


European Network of Living Labs

The Center for Food and Hospitality Research benefits from a unique tool, an entirely modular experimental platform. The Living Lab (ENoLL certified) enables the study of behaviors in real-life dining environments: dining room, restaurant, school canteen, bar/pub… as well as the study of real-life culinary production environments.

The Living Lab is equipped with nearly invisible ceiling-mounted cameras that are intended to be forgotten and can be combined with microphones. The whole system is controlled from the Research Center control center in order to optimize the gathering of information.

Experimental kitchen The control center

Equally modular and equipped with cameras, the kitchen in the Living Lab features leading professional cooking equipment and offers different cooking methods for all types of cooking. A kitchen at the School of Cuisine for amateurs at Institut Paul Bocuse also includes home equipment that allows ‘in situ’ study of food preparation by non-professional cooks.

An extension laboratory of the Rhône-Alpes Research Center for Human Nutrition (European Center for Nutrition and Health) complements the other facilities permitting biological sampling, notably blood tests related to the study of hunger and satiety.

These facilities are also available to independent contractors.

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Contact

Institut Paul Bocuse
Château du Vivier
1A Chemin de Calabert
69130 Ecully - France
Tel: +33 (0)4 72 18 02 20
Fax: +33 (0)4 78 43 33 51

To perform studies in the Living Lab

Estelle Petit
Tel: +33 (0)4 72 18 54 60
Send an e-mail

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