Processing Facility for Seaweed

Sundt, Cecilie Schjetlein

dc.contributor.advisor	Langdalen, Erik Fenstad
dc.contributor.author	Sundt, Cecilie Schjetlein
dc.coverage.spatial	Norway	nb_NO
dc.date.accessioned	2017-06-19T08:54:00Z
dc.date.available	2017-06-19T08:54:00Z
dc.date.issued	2017-05
dc.identifier.uri	http://hdl.handle.net/11250/2446337
dc.description	The project investigates a new industrial typology - a facility where high quality seaweed food products are produced. My interest is how the conditions and the requirements of a production process can inform architectural space. Seaweed is one of the most unexploited natural resources on the planet. Norway has a large and rich occurrence of this re-growing resource and it can be turned into an important source of income for costal communities. The location and the topography around these communities vary, but a common challenge is the difference in the tide andthe water level. The scheme is therefore based on the production line and the idea of the building as a bridge between the ocean and the infrastructure on land.	nb_NO
dc.language.iso	eng	nb_NO
dc.publisher	The Oslo School of Architecture and Design
dc.rights	Navngivelse-Ikkekommersiell-DelPåSammeVilkår 4.0 Internasjonal	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-sa/4.0/deed.no	*
dc.subject	Architecture	nb_NO
dc.subject	Arkitektur	nb_NO
dc.subject	Industrial buildings	nb_NO
dc.subject	Industribygninger	nb_NO
dc.subject	Matproduksjon	nb_NO
dc.subject	Food production	nb_NO
dc.title	Processing Facility for Seaweed	nb_NO
dc.type	Master thesis	nb_NO
dc.description.version	submittedVersion	nb_NO
dc.rights.holder	Cecilie Schjetlein Sundt
dc.subject.nsi	Architecture and design: 140	nb_NO