The AIC Investigator Grants are aimed at funding the scientific research carried out by the Italian “senior researchers” community.
3 editions
from 2013 to 2015 with a total allocation of:
€ 1.500.000
in 3 years
10
Funded Research Projects
Celiac disease was the main area of the funded projects, followed by 30% projects in other areas including dermatitis herpetiformis and non-celiac wheat sensitivity
THE RESEARCH TOPICS ADMITTED TO THE INVESTIGATOR GRANTS ARE CELIAC DISEASE, DERMATITIS HERPETIFORMIS AND OTHER GLUTEN –RELATED DISEASES, THE RESEARCH AREAS RANGE FROM BIOMEDICAL TO FOOD TECHNOLOGY.
Selection process
The project selection process and the peer review evaluation: objectivity and transparency
The Peer Reviewers
The proposals complying with the requirements of the fc call are sent to the international reviewers (peer reviewers), noted and competent researchers in the field of celiac disease and dermatitis herpetiformis.
3 Reviewers
Each proposal is evaluated by three reviewers individually, according to competence and in the absence of conflict of interests.
OBJECTIVES
The purpose of the AIC Investigator Grants is funding the best Italian research on celiac disease, dermatitis herpetiformis and other gluten-related diseases, carried out by senior researchers with proven experience. The Research Projects may have 1 year, 2 or 3 years duration, and are co-funded by AIC, including consumables and reagents, the circulation of the results by the Principal Investigator (PI) at national and international conferences, the salary of auxiliary staff.
Most of the founded projects have now been completed, leading to the publication in international scientific journals and in the proceedings of national and international conferences.
Research priorities
- Identification of new pathogenic mechanisms
- Development of new treatments, and the improvement of existing cures
- Biological and pathophysiological mechanisms of the disease
- Interaction between environmental risk factors, genetic profiles and biomarkers, including studies on the toxic components of gluten
- Innovation of clinical methodologies
- Improvement in quality of life and diagnostic and therapeutic efficiency, including the innovation of food products for celiacs and improvement in the quality and safety of gluten-free food
The main evaluation criteria
- Proximity to cure and patient quality of life
- Scientific value and feasibility
- Clearness of the Proposal’s purposes
- Impact on improvement and understanding of the disease and its treatment
- Innovation and originality