Precedent Studies

Unilever Foods Innovation Centre Story by Fokkema & Partners Architecten B.V. Photo: Ossip van Duivenbode

Precedent Studies

Unilever Foods Innovation Centre by Paul de Ruiter Architects

The building of the future for innovative collaboration Hive, the Unilever Food Innovation Center in Wageningen, is a new state-of-the-art research facility dedicated to the latest technology in healthy and sustainable food innovation. According to Unilever, the design team has created “an inspiring, sustainable and yet practical building that facilitates innovative collaboration.”

The neutral energy facility was certified as “outstanding” by the Dutch BREEAM environmental performance assessment agency, making it one of the most sustainable multi-purpose buildings in the world. Its design is based on Unilever’s desire to promote knowledge sharing and free exchange of ideas. The facility is a center of interaction and collaboration between company nutritionists, Wageningen University and Research (WUR) researchers and students, and local start-ups and knowledge institutions involved in food-related innovations.

The open design of Wageningen University and the strategic location of the building provide the best level of interaction between Unilever and other parties that will work with the city’s food ecosystem. The emphasis on interaction is beyond the scope of industry professionals and proves that the main part of the facility is available for public use. All these have contributed to Wageningen’s ambition to become a global (agricultural) food industry and life science knowledge center.

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Singapore Institute of Food and Biotechnology Innovation (SIFBI)

The establishment of SIFBI highlights the importance of agri-food technology and innovation in future and to ensure a healthier, safety and more resilient food system on worldwide. Especially Singapore, investment in agri-food technology is another way to feed the country and aims to achieve its self sufficient goal. It has also accelerated the transformation of the food industry and creating new opportunities in future industries such as advanced industries, specialty chemicals, biopharmaceuticals, and food manufacturing.

SIFBI has aims to Singapore’s goal of becoming a leading agri-food and nutrition center. It will lead together A*STAR’s research capabilities within the fields of food structure engineering, biotechnology, agro-food technology and food security. In this way, it provides a single point of connection for industry participants who eager to collaborate with A*STAR in areas such as food, nutrition, public health, biotechnology, manufacturing, agri-food technology, and food safety research.

SIFBI will also work closely with the food manufacturing industry, public partners and other food research partners in the food ecosystem, including local well known universities, goverment based food science center etc.

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Kampung Admiralty by WOHA Architects

Precedent Studies

Kampung Admiralty by WOHA

The mixed-use of Kampung Admiralty is based on the concept of “club sandwich”, with layering different functions and programmes together to create what the architect calls a “vertical village”.

The top of the building is a roof view of staggered terraces, which are covered by local plants and used as community parks.

The traditional method is that each government agency must open its land to form several independent buildings. On the other hand, this one-stop comprehensive facility can maximize the use of land and prototypes to meet the needs of Singapore’s aging population

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THE COMMONS by Departmentof Architecture

The building creates a vertical open-air public space continuously folding upward as a pillar of the building. It starts with “The Ground”, which is a landscape of steps and ramps, combined with number of platforms, seating area, vegetations and small market kiosks.

The third and fourth layer structures above provide a good shade for the area, thereby proofing the entire space from the local weather. The “ground” is opened vertically through a huge gap on the higherlevel and connected to a large public open-air area, which occupied approximately 30% of the third and fourth floors.

Vertical and horizontal voids allow air flow into and out of the entire building with natural ventilation. The well-ventilated semi-outdoor space is perfectly integrated with the gardens of all levels which creates an active vertical urban living area.

“Our intention is simple. We want to bring people together and build wholesome, meaningful communities in this beautiful city that we love.”

- Department of Architecture