Technical Abstract: Thermal conductivity and thermal diffusivity are two important physical properties essential for designing any food engineering processes. Recently a new transient plane-source method was developed to measure a variety of materials, but its application in foods has not been documented. Therefore, the objective of this work was to evaluate the feasibility of this method for measuring the thermal conductivity and thermal diffusivity of foods. A calibrated probe, constructed with a resistance thermal device, was used to simultaneously measure the thermal conductivity and thermal diffusivity of foods. For standard materials, such as water, mineral oil, ethanol, ethylene glycol, and olive oil, the measured thermal conductivity and thermal diffusivity of these materials were generally within 0.5 – 10% from the standard values in the literature. For food materials such as beef, chicken, flour, and apple, the measured values were within 0.2 to 15% of the thermal conductivity and thermal diffusivity of the same material reported in the literature. The results of this study suggest the transient plane-source method is an accurate method for simultaneously measuring thermal conductivity and thermal diffusivity of foods.