Food scientists need knowledge in the following areas:

• Food Production: The methods for planting, growing, and harvesting food.
• Biology: Cells, plants, and animals and how they function.
• Chemistry: The properties of substances and the changes that occur when they interact.
• Production and Processing: How products are made and distributed.
• English Language: The meaning and use of the English language.
• Mathematics: The rules and uses of numbers.
• Engineering and Technology: How to use computers and rules of engineering to design and produce goods and services.
• Education and Training: The methods of teaching and learning.
• Physics: The features and laws of matter and energy.