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