[maydengar]

I'm trying to recall a textbook I was recommended, titled 'Food Science' whose author starts with an F, like fennenans or something similar. Much appreciated if anyone knows.

[Furanone]

It's likely Food Chemistry by Owen Fennema.

Yes it is very comprehensive and good. Basic Food Science texts will have some sections on Food Chemistry but will also include sections on Food Engineering, Food Processing, Food Microbiology, Sensory Evaluation, etc. This focuses just on Food Chemistry (Chemistry of Water/Ice, Protein, Carbohydrates, Fats, Minerals, Vitamins, Flavours, Colours, Additives, etc.), then some special chapters on Milk Ingredients, Meat Proteins, Rheology, etc.

[Furanone]

There is also Fenaroli's Handbook of Flavor Ingredients.

Another really good one is Food Analysis by S. Suzanne Nielsen. This is all the analytical methodology and theory on how to analyze for the food composition and ingredients. Much like an Analytical Chem text with chapters on chromatography, spectroscopy, rheology, etc, but with very specific focus on analyzing foods.

[Corribus]

I own a copy of the 4th edition of Fennema. I read it cover to cover about two years ago. It's a well-written textbook, highly recommended if food chemistry is something you want to know more about.

[enakawat]

I'm trying to recall a textbook I was recommended, titled 'Food Science' whose author starts with an F, like fennenans or something similar. Much appreciated if anyone knows.

maybe this is what you are looking for

Journal of Food Science
Edited By: E. Allen Foegeding

here's the link
http://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1750-3841