Structure of the program

Structure of the program

The Executive MBA in Seafood Management is for people who want to pursue a career in the seafood industry or related industries, where the need for strong management skills and sustainable innovation is increasingly important to succeed in a highly competitive environment.

  • Goals for the programme

    Goals for the programme

    The programme aims at preparing seafood industry professionals for senior management positions by providing in-depth knowledge and expertise across key MBA areas such as economics, strategy, leadership, marketing, finance and accounting. The programme augments this broad, general curriculum with a strong focus on the seafood industry. It provides breadth and depth through course work that is topical, relevant, and tailored to address the critical issues of the seafood industry today and in the future.

    The programme integrates theoretical and practical applications, and features engagement and networking among faculty members and experienced participants. The goal is to provide relevant competence at a high academic level, and to build a network for learning and further development both within and outside the classroom sessions. The group of participants is small and carefully selected as we aim to bring together people representing a broad set of relevant expertise and experiences. This facilitates learning and provides diverse perspectives on business problems and engaging discussions related to the seafood industry. As such, this networking feature is an important learning factor, both during the programme and after its completion.

  • Learning outcome

    Learning outcome

    The programme aims at providinggiving the participants with a broad competence platform that prepares them for work as specialists, advisers or managers in the private sector and public administration . After completing the programme, participants should have achieved the following learning outcomes in terms of knowledge, skills, and general competence:


    • The candidates understand the basic economics of the seafood industry, how this shapes the industry today, and the implications for management.
    • The candidates are knowledgeable about business strategy and its importance to value creation in organizations.
    • The candidates know the triple bottom line concept for measuring organizational and societal success: people, plant, and profits
    • The candidates have insight into how various elements within and outside an organization affect their ability to respond to opportunities and challenges.
    • The candidates have a good understanding of relevant and important topics in the fields of economics, organization, management, marketing, finance, and accounting.
    • The candidates appreciate how a multidisciplinary perspective can help to improve understanding of the challenges facing enterprises and the alternatives available to them.
    • The candidates can apply the knowledge they have gained to other areas than those discussed in the programme, both within and beyond the seafood industry.
    • The candidates are capable of keeping themselves up to date and making use of new knowledge in their future careers.


    • The candidates can carry out analyses to understand the influence of the external environment on their own organization.
    • The candidates can conduct analyses of the market to understand how prices evolve, what the relevant market is, and how the market will respond to exogenous shocks.
    • The candidates can use analytical tools to make more informed and better decisions.
    • The candidates can use general management tools to motivate other organizational members to contribute to increased value creation.
    • The candidates can analyse and critically assess various sources of information, and use them to structure and formulate arguments.
    • The candidates can carry out an independent project.

    General competence

    • The candidates have a solid understanding of fundamental mechanisms and tools, and can apply their knowledge and skills to new challenges.
    • The candidates can reflect on ethical issues in their own organizations.
    • The candidates can effectively communicate extensive independent work, both orally and in writing, using language that is appropriate to the field in question.
    • The candidates can discuss professional issues and analyses with seafood specialists as well as with the public.
    • The candidates can contribute to fresh thinking and innovation processes.
    • The candidates can take on tasks relating to general management and board work.
  • Literature


  • Programme organization

    Programme organization

    The programme consists of four subject modules. Each module lasts one semester and ends with a five-day intensive study session. Two sessions take place at NHH in Bergen, Norway, and two sessions take place at collaborating educational institutions abroad. The programme takes a flipped-classroom approach. Utilising online learning technologies in this way allows students to conduct an extensive part of the overall work load between sessions, and allows the participants to focus on active dialogue and class discussions during sessions. This facilitates broad international participation from around the world.

  • Assessment


    Students are assessed both individually and in groups during the programme. For each module, students must write a text on a prescribed topic, pass an online quiz or test (individually), and work in groups on assignments and present the solutions in plenary sessions. In addition, the student’s final MBA thesis is evaluated at the end of the programme. Details about each evaluation component and the overall grade composition are presented below.

  • Pre-session quizzes/tests

    Pre-session quizzes/tests

    Prior to each session, students should obtain a satisfactory score on online quizzes or tests based on the lecture videos and other learning materials made available on the course website.

    Assessment: Pass/fail.

    4 Credits

    Comment: Individual

  • MBA thesis

    MBA thesis

    As part of each module, students must write an independent essay that focuses on an organisation of their choice, such as their own. In this essay, they apply skills and models they learn in the module. Students receive the prescribed topic(s) for each module at the beginning of the semester.

    Assessment: pass/fail.

    4 credits

    Comments: Individual

    By the end of the programme, each student should merge the four essays into a unified text: the MBA thesis. Students are encouraged to use feedback they receive on different parts of the thesis during the program to improve their MBA theses. The thesis is due at the end of the last module of the programme.

    Assessment: A-F grade scale.

    12 credits

    Comments: Individual

  • Group assignments

    Group assignments

    During each semester, students are tasked with group assignments, including business cases that they must solve and submit online and/or present in plenary sessions.

    Assessment: Pass/fail.

    4 credits

    Comments: Group

  • Module 1: The Seafood Industry in a Global World

    Module 1: The Seafood Industry in a Global World

    Session location: NHH, Bergen

    The first module puts the seafood industry in a global context, and presents the economic framework for modelling and analysing markets related to seafood. The module starts with an introduction of the programme and of the industry. This first part is primarily descriptive and historical, as it describes the broader industry context and shows how the seafood industry has evolved over time. The second part introduces relevant economic models, and shows how to apply them to analyse the seafood industry. First, we review microeconomic models for understanding and analysing competition, markets, innovation, and consumer and producer behaviour in different industries. Second, we look at the basics of resource and environmental economics, which are key elements for a complete understanding of seafood markets. Finally, we put the components together and illustrate how one can use different models of markets and competition to explain and predict market outcomes both in the seafood industry and beyond. This module focuses particularly on markets, competition, regulations, sustainability, and innovation.

  • Module 2: Strategic analysis and Sustainable Business Models

    Module 2: Strategic analysis and Sustainable Business Models

    Session location: HEC Montreal, Canada

    The second module ties the analyses of the external environment to strategic decision-making.
    The industry characteristics identified in module 1 are discussed in a strategic perspective with an emphasis on how regulatory, political and cultural conditions influence financial performance in an industry and the strategic options a firm has. We look into various strategic alternatives at corporate level and business unit level and introduce innovative business models within the seafood industry and other relevant industries. We also take a close look at how firms can identify, develop and make use of resources and capabilities that will enable them to create sustainable competitive advantage. Models for analysing, rationalizing and organizing value creation processes are presented. Value chain analysis is introduced as one way of understanding strategic and organizational choices, particularly tied to make-or-buy decisions. This module also includes a session on basic finance and accounting – both are essential for successfully pursuing a strategic direction. This includes understanding financial statements, knowledge about various types of financing options, how to read and analyze a balance sheet and assess cash flow, and how to set up and evaluate investment analysis.

  • Module 3: International Management

    Module 3: International Management

    Session location: Asia

    The third module of the program focuses on international management, leadership, cooperation, and the cultural context, and factors influencing the execution of strategy in global corporations or corporations operating in a global industry. Effective management of geographically dispersed employees and activities requires knowledge about differences in culture and institutional surrundings. This module introduces major theories and styles of leadership. We look at various decision-making processes and how culture plays into this. We also discuss the effects of culture on cross-cultural collaboration and communication. The module identifies distinctive features of the Scandinavian leadership style and compared them to other styles of leadership. Finally, we examine various mechanisms for facilitating knowledge sharing across borders.

  • Module 4: Leading Change and Innovation

    Module 4: Leading Change and Innovation

    Session location: NHH, Bergen

    The fourth and final module looks at how firms can develop capabilities for continuous change and innovation. We examine existing theories on development of innovations, management of innovation teams, and organizational structures and processes that facilitate radical and continuous change and innovation. We probe the dynamics of such processes and discuss how firms can develop a capacity for change. Next, we look at how firms can build a strong brand and the linkages between brand, organizational culture and identity.