The INFOGEST static in vitro simulation of gastrointestinal food digestion is a standardized protocol developed by the COST INFOGEST network to simulate digestion in the upper gastrointestinal tract. This method uses constant ratios of meal to digestive fluids and a constant pH for each digestion phase, making it simple to use but not suitable for simulating digestion kinetics. The protocol involves sequential oral, gastric, and intestinal digestion, with parameters such as electrolytes, enzymes, bile, dilution, pH, and time of digestion based on available physiological data. The method has been improved to INFOGEST 2.0, which avoids challenges associated with the original method, such as the inclusion of the oral phase and the use of gastric lipase. The method can be used to assess digestion endpoints by analyzing digestion products and evaluating the release of micronutrients. The whole protocol can be completed in ~7 days, including ~5 days required for the determination of enzyme activities. The method is simple, reproducible, and suitable for mechanistic studies, hypothesis building, and screening. However, it cannot mimic the complex dynamics of digestion or physiological interactions with the host. The static model should be used only to assess digestion endpoints and not kinetics. The method has been used to assess the release of carotenoids and phenolic compounds from different matrices and has been applied to the study of the immunogenic potential of peptides from pasta, hazelnut, and peanut. The method has also been used to evaluate the stability of proteins to gastrointestinal digestion and the digestive stability of transgenic microRNAs in genetically modified plants. The method has been validated against in vivo data and has shown good correlation with in vivo digestion. Alternative methods include dynamic digestion models, which are more complex and expensive. The INFOGEST method is recommended for its simplicity, reproducibility, and ability to simulate digestion endpoints. The method requires careful preparation of the food and digestion tubes, and the use of appropriate enzyme assays and inhibitors to ensure accurate results. The method has been used in various studies to evaluate the bioavailability of nutrients and the effects of food on health. The method is widely used in food science and has been cited in numerous publications. The method is also used in the evaluation of food safety and the bioaccessibility of contaminants. The method is recommended for its ability to simulate digestion endpoints and its use in the development of food products and dietary guidelines. The method is also used in the evaluation of the effects of food on health and disease. The method is widely used in research and has been applied in various studies to evaluate the effects of food on health and disease. The method is recommended for its ability to simulate digestion endpoints and its use in the development of food products and dietary guidelines. The method is also used in the evaluation of the effects of food on health and disease. The method is widely used in research and has been applied in various studies to evaluate the effects of food on health and disease.The INFOGEST static in vitro simulation of gastrointestinal food digestion is a standardized protocol developed by the COST INFOGEST network to simulate digestion in the upper gastrointestinal tract. This method uses constant ratios of meal to digestive fluids and a constant pH for each digestion phase, making it simple to use but not suitable for simulating digestion kinetics. The protocol involves sequential oral, gastric, and intestinal digestion, with parameters such as electrolytes, enzymes, bile, dilution, pH, and time of digestion based on available physiological data. The method has been improved to INFOGEST 2.0, which avoids challenges associated with the original method, such as the inclusion of the oral phase and the use of gastric lipase. The method can be used to assess digestion endpoints by analyzing digestion products and evaluating the release of micronutrients. The whole protocol can be completed in ~7 days, including ~5 days required for the determination of enzyme activities. The method is simple, reproducible, and suitable for mechanistic studies, hypothesis building, and screening. However, it cannot mimic the complex dynamics of digestion or physiological interactions with the host. The static model should be used only to assess digestion endpoints and not kinetics. The method has been used to assess the release of carotenoids and phenolic compounds from different matrices and has been applied to the study of the immunogenic potential of peptides from pasta, hazelnut, and peanut. The method has also been used to evaluate the stability of proteins to gastrointestinal digestion and the digestive stability of transgenic microRNAs in genetically modified plants. The method has been validated against in vivo data and has shown good correlation with in vivo digestion. Alternative methods include dynamic digestion models, which are more complex and expensive. The INFOGEST method is recommended for its simplicity, reproducibility, and ability to simulate digestion endpoints. The method requires careful preparation of the food and digestion tubes, and the use of appropriate enzyme assays and inhibitors to ensure accurate results. The method has been used in various studies to evaluate the bioavailability of nutrients and the effects of food on health. The method is widely used in food science and has been cited in numerous publications. The method is also used in the evaluation of food safety and the bioaccessibility of contaminants. The method is recommended for its ability to simulate digestion endpoints and its use in the development of food products and dietary guidelines. The method is also used in the evaluation of the effects of food on health and disease. The method is widely used in research and has been applied in various studies to evaluate the effects of food on health and disease. The method is recommended for its ability to simulate digestion endpoints and its use in the development of food products and dietary guidelines. The method is also used in the evaluation of the effects of food on health and disease. The method is widely used in research and has been applied in various studies to evaluate the effects of food on health and disease.