It is definitely a part of the Uni of Calif. Davis campus. A link to the Agricultural arm of the Uni can be found here:
http://www.caes.ucdavis.edu/ and the Olive Center (US spelling ) is part of that through the Robert Mondavi Institute (http://olivecenter.ucdavis.edu/)
A list of a few reports can be found here:
A listing of their projects here:
A statement of who they are:
Also the authors of the report are listed in the report but for ease of review I have copied that section:
Dr. Edwin N. Frankel, Scientific Advisor.
Dr. Frankel is among the world’s leading authorities on lipid oxidation. A former adjunct professor at the UC Davis Department of Food Science and Technology, he ranked in 2003-04 as the world’s most-cited author of agricultural research by the Institute for Scientific Information. Recently he has authored “Chemistry of Extra Virgin Olive Oil: Adulteration, Oxidative Stability, and Antioxidants,” Journal of Agricultural and Food Chemistry,
2010, 58, 5991-6006 and “Nutritional and Biological Properties of Extra Virgin Olive Oil,” Journal of Agricultural and Food Chemistry, 2011, 59, 785-792.
Dr. Rodney J. Mailer, Co-Investigator.
Dr. Mailer has been involved in olive research since 1996, and is the former principal research scientist and now a research fellow and adjunct professor at the Australian Oils Research Laboratory in Wagga Wagga, NSW. He headed the laboratory’s edible oil research program, which plays a leading role in national olive industry research, and is the Australian representative on the International Standards Organization (ISO) for Fats and Oils.
Dr. Selina C. Wang, Co-Investigator.
Dr. Wang received her Ph.D. in Chemistry from UC Davis in 2008. She has since lectured for the UC Davis Department of Food Science and Technology and is a research associate at the UC Davis Olive Oil Chemistry Laboratory, managing the analyses conducted in the laboratory.
Dr. Charles F. Shoemaker, Co-Investigator.
Dr. Shoemaker is the co-chairman of the UC Davis Olive Center and a professor in the UC Davis Department of Food Science and Technology. He super vises the UC Davis Olive Oil Chemistry Laboratory.
Dr. Shoemaker is a specialist in food emulsions, micelles, microemulsions, and food separations.
Dr. Jean-Xavier Guinard, Co-Investigator.
Dr. Guinard is a sensory scientist at the UC Davis Department of Food Science and Technology. He is the supervisor of the UC Davis Olive Oil Taste Panel.
Recently he has co-authored “How do consumer hedonic ratings for extra virgin olive oil relate to the quality ratings by experts and descriptive analysis ratings?” Food Quality and Preference 2011, 22(2): 213-225
Dan Flynn, Consultant.
Mr. Flynn is the executive director of the UC Davis Olive Center, the only center of its kind in North America. He leads the center’s efforts to promote research and education for table olive and olive oil growers and processors.
Nicole Sturzenberger, Consultant.
Ms. Sturzenberger is the assistant director of the UC Davis Olive Center.
Among other duties, she manages and helps lead the UC Davis Olive Oil Taste Panel.
We are grateful to Corto Olive, California Olive Ranch, and the California Olive Oil Council for their financial support
of this research. We value the leadership of Dr. Richard Cantrill, technical director of the American Oil Chemists’ Society (AOCS); the advice of the AOCS Expert Panel on Olive Oil (particularly Bruce Golino, member of the board of directors of the California Olive Oil Council and Paul Miller, president of the Australian Olive Association) and the expertise of Leandro Ravetti, senior horticulturalist and olive specialist at Modern Olives in Australia.
The authors thank the UC Davis Olive Oil Taste Panel, the Australian Olive Oil Sensory Panel, Dr. Mike Clegg
(laboratory technician); Theresa Leung, Angelina Sansone, Hanjiang Zhu and Yi Zhou (graduate students); Jenna
Zhang and Christopher Lam (undergraduate students); and other students for assisting in this project