Executive Short Courses

The Digital Customer Experience

This course introduces digital marketing and approaches such opportunities and challenges from a multidisciplinary perspective, involving marketing, psychology, and human-computer interaction.

Digital technologies have changed the way in which consumers and brands interface and interact. The constant and rapid evolution of digital environments, as well as the growing availability of tools for brands to engage and interact with their customers, have created multiple opportunities and challenges for firms associated with the way in which they understand consumers, brand touchpoints and user/customer experiences, integrated marketing communications, and market orientation, among others. 


  • Introduction to customer experiences in the context of digital marketing
  • Digital multisensory marketing: The changing landscape of brand touchpoints
  • Introduction to interaction design
  • Final reflections around marketing organization considering digital environments


Price per course is NOK 6450, -. Payment is made upon registration.



Registration is closed



The series of Short Online Modules consists of three separate modules where you can chose one, two or three modules. Each module runs over a period of three weeks with weekly 3 hours online live classes at Zoom and online learning material and activities at the Insendi learning platform.


If you have signed up for all three modules within the same course series, and qualify for exam for this type of course at BI, you may formalize the course series with an exam, counting for 7.5 ECTS.

The admission requirement for a 7,5 ECTS course at bachelor level is passed three years upper secondary education (In Norway this provides general study competence). Alternatively, admission may be based on age and prior learning and work experience. The deadline if you want to apply for the exam is February 25th for the Spring semester or September 25th for the Autumn semester. There is an exam fee, currently NOK 2950,-

Practical information