This booklet presents 18 experiments in the chemistry of food, suitable for elementary and secondary school science classes. Experiments deal with an analysis of milk, determinations of the amounts of sulfur dioxide, iron, and fat in foods, and the concentration of vitamin C in fruit juice and iodine in salt. Tests are provided for fats, carbohydrates, sugars, starches and proteins in various foods, and the presence of calcium propionate in bread. Other experiments include the identification of colors in food and factors involved in the discoloration of fresh fruit, the conversion of molasses into granulated sugar, the recovery of iodine from seaweed and caffeine from tea, and investigations relating to toasting bread and popping corn. (JR)