Finite mutation classes of coloured quivers

We consider the general notion of coloured quiver mutation and show that the mutation class of a coloured quiver $Q$, arising from an $m$-cluster tilting object associated with $H$, is finite if and only if $H$ is of finite or tame representation type, or it has at most 2 simples. This generalizes a result known for 1-cluster categories

Consumer Willingness to Taste Lab-Grown Meat, Fish and Dairy in Norway and Denmark

Most studies examining consumer acceptance of lab-grown foods have predominantly centered on America, Asia, and central Europe, leaving the Nordic countries underrepresented. Subsequently, Norway and Denmark lack science-based studies on how different lab-grown food categories, such as meat, fish, and dairy, distinguish themselves from each other. This thesis endeavors to address this gap by investigating consumer acceptance by measuring the willingness to taste lab-grown products in Norway and Denmark. Therefore, the problem statement of this research is: "What factors influence consumer acceptance through willingness to taste various lab-grown food products in Norway and Denmark, and how do these factors vary in culturally similar yet distinct countries?". It seeks to identify the key factors influencing acceptance and to analyze the variations among the different types of lab-grown products, illustrated through our first and second research question; “What are the key factors influencing consumers' acceptance toward lab-grown food?” and “How does consumer acceptance towards different types of lab-grown products, such as meat, fish, and dairy vary?”. Additionally, it will explore the differences in the two countries, explored through our third research question; “How does consumer acceptance differ between Norway and Denmark?”. The research can provide valuable insights into consumer acceptance, potentially aiding the integration of lab-grown products. A literature review was used along with an ordered probit model with random effects to explore potential connections and differences between lab-grown meat, fish, and dairy. In our research we found that individuals with the dietary preference omnivore exhibit a high willingness to taste all three categories, while respondents that states they are food conscious favor lab-grown dairy products. On a country basis, Norwegian vegetarians demonstrate an acceptance for lab-grown meat, whereas in Denmark they do not. Furthermore, Norway has a divide amongst genders, with Norwegian males showing higher willingness to taste than their female counterparts in all categories. In Denmark informed consumers express positive attitudes toward both lab-grown meat and dairy, while both countries exhibit a generational divide with higher WTT among young respondents. Lastly, Norwegians acceptance tend to be more influenced by their peers, while Danish consumers’ willingness to taste is more driven by sustainability and ethical considerations