MRI is a highly promising non-invasive approach for both in vivo and in vitro digestion researches as it can provide information on the status and amount of water and lipid protons throughout the enzymatic breakdown of food(s). These information can be used for spatially resolved measurements of multi-scale structural features and composition of simplified or complex food products. The present study aimed to evaluate MRI for monitoring the in vitro digestion of a complex meal. Method: The meal consisted of bread and cheese (24% lipids, 33% proteins, and 43% carbohydrates) added with water, and using in vivo realistic boli particle size distributions (range: 0-50 mm). The erosion of large particles, the hydrolysis of nutrients, as well as the creaming of lipids were studied by MRI (1.5 T) using an adapted version of the semi-dynamic gastrointestinal INFOGEST protocol. Results and Conclusions: Combining different MRI image modalities, it was possible to investigate separately several phases of the digesta, i. e. supernatant, large cheese and bread crust pieces, and the deposit of small fragments at the bottom of the vessel. Changes in their volume, NMR relaxation parameters and lipid amount were discussed together and related to variations in pH and composition.