A standardized static in vitro digestion method suitable for food has been developed as an international consensus to improve the comparability of results in food and nutritional research. This method aims to simulate the physiological conditions of the human gastrointestinal tract, including the oral, gastric, and small intestinal phases. The method uses physiologically relevant parameters, such as pH, enzyme activity, and digestion time, to ensure consistency across different studies. The proposed protocol includes detailed steps for the preparation of simulated digestion fluids (salivary, gastric, and intestinal), the addition of enzymes, and the digestion process. The method is designed to be practical and adaptable to various research questions, while also acknowledging the need for further adjustments to simulate digestion in specific populations, such as infants or the elderly. The study highlights the importance of standardizing digestion models to facilitate the comparison of results across different research groups and to improve the accuracy of in vitro simulations of in vivo conditions. The method is expected to enhance the reliability of in vitro studies in food science and nutrition by providing a consistent framework for evaluating the bioaccessibility and digestibility of food components.A standardized static in vitro digestion method suitable for food has been developed as an international consensus to improve the comparability of results in food and nutritional research. This method aims to simulate the physiological conditions of the human gastrointestinal tract, including the oral, gastric, and small intestinal phases. The method uses physiologically relevant parameters, such as pH, enzyme activity, and digestion time, to ensure consistency across different studies. The proposed protocol includes detailed steps for the preparation of simulated digestion fluids (salivary, gastric, and intestinal), the addition of enzymes, and the digestion process. The method is designed to be practical and adaptable to various research questions, while also acknowledging the need for further adjustments to simulate digestion in specific populations, such as infants or the elderly. The study highlights the importance of standardizing digestion models to facilitate the comparison of results across different research groups and to improve the accuracy of in vitro simulations of in vivo conditions. The method is expected to enhance the reliability of in vitro studies in food science and nutrition by providing a consistent framework for evaluating the bioaccessibility and digestibility of food components.