This paper presents a preliminary compilation of experimental thermal conductivity data for foods and food products and briefly discusses the methods used for the measurement of the conductivity of foods and their suitability. The study was part of a joint effort of the Thermophysical Properties Research Center (TPRC) of Purdue University and the Mechanical Engineering Department of Auburn University and was sponsored by the American Society of Heating, Refrigerating, and Air-Conditioning Engineers, Inc. (ASHRAE).