E. B. Bagley received his undergraduate degree in Chemistry and Physics from the University of Western Ontario and his doctorate in Physical Chemistry from Cornell University. He joined Canadian Industries Ltd (CIL) working in the areas of polymer processing and polymer characterization.
After leaving CIL he was appointed a Professor of Chemical Engineering at Washington University in St. Louis where he continued his research into polymer properties and processing and expanded his program into the area of polymer solution thermodynamics and phase separation problems. He also acted extensively as a private consultant to a number of polymer industries.
After joining the Northern Regional Research Center (now the National Center for Agricultural Utilization Research) he was involved initially in the starch in rubber program and this work expanded into research into starch polymer characterization and modification through graft copolymerization. Subsequent research and development work included: aflatoxin decontamination in corn; a new low temperature corn drying process; starch solution characterization; food characterization and processing including soy processing at both the industrial and the village level.
He has been active in scientific organizations including service as President of the Society of Rheology (a founding society of the American Institute of Physics). He has authored over 200 publications which include original research papers, patents and book chapters. He was a coeditor of a book on “Physical Properties of Foods” and has organized or participated in numerous scientific meetings both national and international. Since retirement he has been involved in technical consultation work and continues to act as a reviewer for technical scientific journals.