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Ty Wagoner, Ph.D. Email & Phone Number
Senior Scientist, Head of Ingredient Innovation
at
Perfect Day
1 work email found
@perfectdayfoods.com
LinkedIn matched
✓ Verified August 2026
4 data sources
Profile completeness 100%
Current company
Role
Senior Scientist, Head of Ingredient Innovation
Location
Berkeley, California, United States
Who is Ty Wagoner, Ph.D.? Overview
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Quick answer
Ty Wagoner, Ph.D. is listed as Senior Scientist, Head of Ingredient Innovation at Perfect Day, based in Berkeley, California, United States. AeroLeads shows a work email signal at perfectdayfoods.com and a matched LinkedIn profile for Ty Wagoner, Ph.D..
Ty Wagoner, Ph.D. previously worked as Senior Manager, California Dairy Innovation Center at California Milk Advisory Board and Research Scientist II, Food Discovery at Perfect Day. Ty Wagoner, Ph.D. holds Doctor Of Philosophy (Ph.D.), Food Science from North Carolina State University.
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Email format at Perfect Day
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*@perfectdayfoods.com
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Profile bio
About Ty Wagoner, Ph.D.
Uniquely skilled scientist and trained chef with an extensive experience with protein functionality, food structure, and ingredient/product development. Extensive record of scientific communication at local, national, and international conferences. Deep down I am one-third research scientist, one-third chef, and one-third foodie. I am passionate about the intersections among food, technology, sustainability, and health.• Experienced with processing and scale-up operations• Successful scientist with exemplary publication and communication record• Extensive background with protein and hydrocolloid ingredient functionality in complex foods• Experienced with protein characterization via dynamic light scattering and laser diffraction• Strong knowledge of rheology, sensory analysis, and texture/taste interactions • Productive collaborator with both industry and academic partners and colleagues• Held numerous leadership, mentoring, and instructional rolesTechnical Expertise• Protein Chemistry/Analytics: DLS, DSC, PALS, laser diffraction, PAGE, functionalization, protein-polysaccharide interactions, thermal processing effects (HTST, retort, UHT), mineral interactions, Absorption spectroscopy, turbidity/nephelometry• Protein Interfacial activity: O/W emulsions, pickering emulsions, interfacial surface loading, surface tension• Food material characterization: Rheology (Newtonian/ non-newtonian fluids, small amplitude oscillatory rheology), Instron/TA.XT and compression testing
Listed skills include Dairy Science, Particle Size Analysis, Protein Chemistry, Rheology, and 18 others.
Current workplace
Ty Wagoner, Ph.D.'s current company
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8 roles
Ty Wagoner, Ph.D. work experience
A career timeline built from the work history available for this profile.
Senior Manager, California Dairy Innovation Center
CurrentFostering innovation in the California dairy industry by bringing together producers, processors, and educators around a common set of innovation and productivity goals. Coordinating and supporting pre-competitive research and educational training designed to help achieve those goals.
May 2024 - Present
Senior Scientist, Head Of Ingredient Innovation
Leading a world class team researching, developing, and commercializing the next generation of animal-free ingredients. Highlighting unique business opportunities and ensuring ingredients function like their animal-based counterparts in a variety of food applications.
Jul 2022 - May 2024
Research Scientist Ii, Food Discovery
Ensuring flora-based, animal-free dairy proteins look, taste, and function like their animal-based counterparts in a variety of food applications.Developing the next generation of innovative animal-free dairy proteins with targeted functionality.
Jul 2018 - Jun 2022
Graduate Research Assistant
Ph.D. student working under the direction of Dr. Allen Foegeding
May 2013 - Jul 2018
Biochemistry Teaching Assistant
Led weekly supplemental instruction sessions for 30-50 students, and directed monthly study skills and tutoring sessions. Collaborated with professor for test development and aided in the development of audio/video recordings for supplemental laboratory handbook.
Aug 2012 - May 2013
Visiting Researcher
Visiting researcher working in the Food Design and Analysis team at Fonterra Research and Development Centre.
Jan 2018 - May 2018
Retail Sales Associate/ Buyer
Seaboard Wine Warehouse
Oct 2010 - May 2017
4 education records
Ty Wagoner, Ph.D. education
Doctor Of Philosophy (Ph.D.), Food Science
North Carolina State University
Master’S Degree, Food Science
North Carolina State University
Bachelor Of Science (B.S.); Summa Cum Laude, Food Science And Technology
North Carolina State University
Associate Of Science (A.S.), Culinary Arts
California School Of Culinary Arts, Le Cordon Bleu
FAQ
Frequently asked questions about Ty Wagoner, Ph.D.
Quick answers generated from the profile data available on this page.
What company does Ty Wagoner, Ph.D. work for?
Ty Wagoner, Ph.D. works for Perfect Day.
What is Ty Wagoner, Ph.D.'s role at Perfect Day?
Ty Wagoner, Ph.D. is listed as Senior Scientist, Head of Ingredient Innovation at Perfect Day.
What is Ty Wagoner, Ph.D.'s email address?
AeroLeads has found 1 work email signal at @perfectdayfoods.com for Ty Wagoner, Ph.D. at Perfect Day.
Where is Ty Wagoner, Ph.D. based?
Ty Wagoner, Ph.D. is based in Berkeley, California, United States while working with Perfect Day.
What companies has Ty Wagoner, Ph.D. worked for?
Ty Wagoner, Ph.D. has worked for Perfect Day, California Milk Advisory Board, North Carolina State University, Fonterra, and Seaboard Wine Warehouse.
How can I contact Ty Wagoner, Ph.D.?
You can use AeroLeads to view verified contact signals for Ty Wagoner, Ph.D. at Perfect Day, including work email, phone, and LinkedIn data when available.
What schools did Ty Wagoner, Ph.D. attend?
Ty Wagoner, Ph.D. holds Doctor Of Philosophy (Ph.D.), Food Science from North Carolina State University.
What skills is Ty Wagoner, Ph.D. known for?
Ty Wagoner, Ph.D. is listed with skills including Dairy Science, Particle Size Analysis, Protein Chemistry, Rheology, Academic Writing, Culinary Skills, Food Science, and Sensory Evaluation.
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