ServiceUpdated on 16 April 2025
Living Labs (In-House Spaces) for Real-Context Experimentation (Prototyping and Testing)
Business Developer at GOe Tech Center, Technology Center in Gastronomy, Basque Culinary Center
Donostia, Spain
About
Service Description:
The Living Labs service offers specialized environments for the development, prototyping, and testing of products, services, or experiences under real-use conditions. These spaces—such as restaurants or test kitchens—allow companies and institutions to simulate authentic interaction scenarios with end users or experts.
Using advanced tools and participatory methodologies, Living Labs enable the validation of innovative concepts, collecting real-time feedback to optimize outcomes. This approach helps identify improvements, generate valuable data, and ensure market viability and acceptance.
Service Objectives:
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Validate innovative concepts: Test products, services, or experiences in real-world conditions to ensure feasibility and market fit.
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Optimize results: Identify areas for improvement through data analysis and direct feedback from end users or experts.
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Foster collaborative innovation: Create a dynamic space where companies and institutions can experiment and refine their ideas.
Client Benefits:
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Risk reduction: Minimize errors before large-scale implementation by testing in real contexts.
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Greater market acceptance: Ensure products or services meet the needs and expectations of end users.
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Generation of valuable knowledge: Gain insights and data that enhance competitiveness and continuous development.
Type
- Development
- Coaching
- Others
Applies to
- Food safety and fraud prevention
- Health and nutrition
- Biotechnology and sustainability
- Digitalisation and process control
Similar opportunities
Service
Living Labs (In-House Spaces) for Real-Context Experimentation (Prototyping and Testing)
- Others
- Coaching
- Development
- Health and nutrition
- Food safety and fraud prevention
- Biotechnology and sustainability
- Digitalisation and process control
Javier Campión Zabalza
Head of Health and Gastronomy Area at GOe Tech Center, Technology Center in Gastronomy, Basque Culinary Center
Donostia-San Sebastián, Spain
Service
Reformulation of food products based on health, sustainability, and organoleptic criteria.
- Development
- Health and nutrition
- Food safety and fraud prevention
- Biotechnology and sustainability
Ibai Martín
Business Developer at GOe Tech Center, Technology Center in Gastronomy, Basque Culinary Center
Donostia, Spain
Service
Reformulation of food products based on health, sustainability, and organoleptic criteria.
- Development
- Health and nutrition
- Food safety and fraud prevention
- Biotechnology and sustainability
Javier Campión Zabalza
Head of Health and Gastronomy Area at GOe Tech Center, Technology Center in Gastronomy, Basque Culinary Center
Donostia-San Sebastián, Spain