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dc.contributor.advisorLangdalen, Erik Fenstad
dc.contributor.authorSundt, Cecilie Schjetlein
dc.coverage.spatialNorwaynb_NO
dc.date.accessioned2017-06-19T08:54:00Z
dc.date.available2017-06-19T08:54:00Z
dc.date.issued2017-05
dc.identifier.urihttp://hdl.handle.net/11250/2446337
dc.descriptionThe 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.isoengnb_NO
dc.rightsNavngivelse-Ikkekommersiell-DelPåSammeVilkår 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/deed.no*
dc.subjectArchitecturenb_NO
dc.subjectArkitekturnb_NO
dc.subjectIndustrial buildingsnb_NO
dc.subjectIndustribygningernb_NO
dc.subjectMatproduksjonnb_NO
dc.subjectFood productionnb_NO
dc.titleProcessing Facility for Seaweednb_NO
dc.typeMaster thesisnb_NO
dc.description.versionsubmittedVersionnb_NO
dc.subject.nsiArchitecture and design: 140nb_NO


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Navngivelse-Ikkekommersiell-DelPåSammeVilkår 4.0 Internasjonal
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