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 |