Faculty profile

Sergey Mikhaylin

ResearcherSciences des alimentsUniversité Laval

This profile is built from public research funding records (CIHR, NSERC and SSHRC) and PubMed. We have not imported them from a Université Laval directory, so their courses may be missing. Find their university profile.

Sergey Mikhaylin

Researcher

Sciences des aliments

Natural Sciences

Université Laval

Quebec City, Quebec, Canada

Supervision signals

Has led research grants, which requires an independent research appointment. Ask their department whether they supervise graduate students.
12 publications in the last five years, latest in 2026.
Senior (last) author on 6 recent papers, a sign of leading a research group.
Principal investigator on 2 research grants (2 NSERC), most recently in 2022.

These signals come from public records, including CIHR, NSERC and SSHRC funding decisions. Ask the professor or the graduate program whether they are taking new students.

Academic metrics

Publications

Collaborators

Grants

Publications by year

Counts cover the publications linked to this profile. Citations and the h-index appear when the source records them.

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Signals and details

Research

Consumer perception Eco-efficiency Economic assessment Environmental sciences Food science and technology Food service Life Cycle Assessment Nutrition

Latest papers

Valorization of turkey cruor through peptic hydrolysis: peptidomic and machine learning approaches for the identification of antimicrobial peptides.
Food chemistry · 2026 · senior author
Impact of hydrolysis duration and discoloration on peptide profiles and antimicrobial properties in chicken cruor hydrolysates: Identification of five novel antifungal peptides.
Food chemistry · 2026
Selective Enrichment of Antibacterial Peptides from Chicken Hemoglobin Hydrolysates by Electrodialysis with Ultrafiltration Membranes (EDUF).
Molecules (Basel, Switzerland) · 2026

All 21 publications

Latest funding

Vers une évaluation intersectorielle des systèmes alimentaires territoriaux au Québec : Faisabilité, pertinence et transférabilité
SSHRC · 2025 · Co-investigator
$223,534
Improving Food Eco-Efficiency in Canadian Food Services: Conceptualizing Meals with Low Greenhouse Gas Emissions, Reduced Waste and Balanced Nutritional Quality
NSERC · 2022 · Principal investigator
$1,249,150
Better local food systems for indigenous communities through collaborative research to support food production and processing by and with the community.
SSHRC · 2022 · Co-investigator
$250,000

All 7 grants and awards

21 publications.

Valorization of turkey cruor through peptic hydrolysis: peptidomic and machine learning approaches for the identification of antimicrobial peptides.

Fliss H, Bazinet M, Garcia-Vela S, Thibodeau J, Bazinet L, Mikhaylin S

Food chemistry2026Senior author

DOI: 10.1016/j.foodchem.2026.149124 PMID: 42061153

Impact of hydrolysis duration and discoloration on peptide profiles and antimicrobial properties in chicken cruor hydrolysates: Identification of five novel antifungal peptides.

Rahimi D, Bazinet M, Sanchez-Reinoso Z, García-Vela S, de Toro-Martín J, Mikhaylin S, Bazinet L

Food chemistry2026

DOI: 10.1016/j.foodchem.2026.148763 PMID: 41880960

Selective Enrichment of Antibacterial Peptides from Chicken Hemoglobin Hydrolysates by Electrodialysis with Ultrafiltration Membranes (EDUF).

Rahimi D, Mikhaylin S, Bazinet L

Molecules (Basel, Switzerland)2026

DOI: 10.3390/molecules31071184 PMID: 41976225

Exploring novel antifungal peptides from peptic hydrolysis of chicken cruor protein via regression-based machine learning approach.

Rahimi D, Sanchez-Reinoso Z, Thibodeau J, García-Vela S, de Toro-Martín J, Vohl MC, Fliss I, Mikhaylin S, Bazinet L

Food chemistry2025

DOI: 10.1016/j.foodchem.2024.142606 PMID: 39808977

Biocontrol Strategy of Listeria monocytogenes in Ready-to-Eat Pork Cooked Ham Using Peptic Hydrolysates of Porcine Hemoglobin.

Sanchez-Reinoso Z, Todeschini S, Thibodeau J, Ben Said L, Fliss I, Bazinet L, Mikhaylin S

Foods (Basel, Switzerland)2024Senior author

DOI: 10.3390/foods13152394 PMID: 39123585

Eco-efficiency as a prioritization tool in the reduction of food waste in restaurants.

Lévesque J, Perreault V, Mikhaylin S

The Science of the total environment2024Senior author

DOI: 10.1016/j.scitotenv.2024.171515 PMID: 38458473

Postpandemic Evaluation of the Eco-Efficiency of Personal Protective Equipment Against COVID-19 in Emergency Departments: Proposal for a Mixed Methods Study.

Berthelot S, Longtin Y, Margni M, Guertin JR, LeBlanc A, Marx T, Mangou K, Bluteau A, Mantovani D, Mikhaylin S, Bergeron F, Dancause V, Desjardins A, Lahrichi N, Martin D, Sossa CJ, Lachapelle P, Genest I, Schaal S, Gignac A, Tremblay S, Hufty É, Bélanger L, Beatty E

JMIR research protocols2023

DOI: 10.2196/50682 PMID: 38060296

How Discoloration of Porcine Cruor Hydrolysate Allowed the Identification of New Antifungal Peptides.

Cournoyer A, Thibodeau J, Ben Said L, Sanchez-Reinoso Z, Mikhaylin S, Fliss I, Bazinet L

Foods (Basel, Switzerland)2022

DOI: 10.3390/foods11244035 PMID: 36553781

Impact of Pulsed Electric Fields and pH on Enzyme Inactivation and Bioactivities of Peptic Hydrolysates Produced from Bovine and Porcine Hemoglobin.

Sanchez-Reinoso Z, Todeschini S, Thibodeau J, Ben Said L, Fliss I, Bazinet L, Mikhaylin S

Foods (Basel, Switzerland)2022Senior author

DOI: 10.3390/foods11213313 PMID: 36359927

Impact of Electric Arcs and Pulsed Electric Fields on the Functional Properties of Beta-Lactoglobulin.

Agoua RS, Bazinet L, Vorobiev E, Grimi N, Mikhaylin S

Foods (Basel, Switzerland)2022Senior author

DOI: 10.3390/foods11192992 PMID: 36230068

Vers une évaluation intersectorielle des systèmes alimentaires territoriaux au Québec : Faisabilité, pertinence et transférabilité

Co-investigatorSSHRC2025Insight Grants

Principal investigators: Guillaumie, Laurence

$223,534

Improving Food Eco-Efficiency in Canadian Food Services: Conceptualizing Meals with Low Greenhouse Gas Emissions, Reduced Waste and Balanced Nutritional Quality

Principal investigatorNSERC2022Alliance Grants

Principal investigators: Mikhaylin, Sergey S

Keywords: consumer perception; eco-efficiency; economic assessment; environmental sciences; food science and technology; food service; life cycle assessment; nutrition; stakeholder interviews

$1,249,150

Better local food systems for indigenous communities through collaborative research to support food production and processing by and with the community.

Co-investigatorSSHRC2022New Frontiers in Research Fund - Special Calls

Principal investigators: Turgeon, Sylvie

Keywords: Indigenous research ; Food science; innovation management; social innovation; food processing; cultural values; food value chain; eco-efficiency; Sensory science; Codevelopment

$250,000

Étude de l'éco-efficience du port de l'équipement de protection individuelle contre la COVID-19 dans les urgences pour un contexte post-pandémique

Co-investigatorCIHR2021Project Grant

Principal investigators: Berthelot, Simon; Longtin, Yves; Margni, Manuele

Keywords: Analyses Coûts-Conséquences; Covid-19; Coûts Économiques; Efficience; Empreinte Écologique; Urgences; Équipement De Protection Individuelle

$160,650

Valorisation Intégrée des co-produits par des Technologies ALimentaires écoefficientes dans le cadre d'une Économie circulaire (Consortium VITALE)

Co-investigatorNSERC2020Alliance Grants

Principal investigators: Bazinet, Laurent LR

Keywords: antimicrobiens naturels; bioalimentaire; coproduits; écoefficience; économie circulaire; microbiote; molécules bioactives; procédés membranaires; séparation; valorisation

$901,824

Procédés électromembranaires appliqués à la valorisation du sang d'abattage: mise au point d'un procédé séquentiel de bioproduction et de séparation sélective de peptides bioactif

Co-investigatorNSERC2018Strategic Projects - Group

Principal investigators: Bazinet, Laurent

$648,358

High Voltage Electrical Treatments as a tool allowing improvement of the enzymatic hydrolysis of milk proteins

Principal investigatorNSERC2017Discovery Grants Program - Individual

Principal investigators: Mikhaylin, Sergey

$161,000

From CIHR, NSERC and SSHRC funding decisions: CIHR since 2008, NSERC since 1991 and SSHRC since 1998, including their latest published competition results.

Write to this professor

A short, specific email works best. This draft uses one of their recent papers; replace the parts in brackets with your own details before sending.

Applying for

Paper to mentionMention their NSERC grant from 2022

Subject: Prospective PhD student: Consumer perception Dear Professor Mikhaylin, My name is [your name], and I am a [your current degree or role] at [your institution]. I am applying for a PhD position starting in [term and year]. I read your paper "Valorization of turkey cruor through peptic hydrolysis: peptidomic and machine learning approaches for the identification of antimicrobial peptides." (2026), and it connects closely to my own work on [your research topic]. [One or two sentences on what you did and what you learned.] I also saw your NSERC-funded project "Improving Food Eco-Efficiency in Canadian Food Services: Conceptualizing Meals with Low Greenhouse Gas Emissions, Reduced Waste and Balanced Nutritional Quality" (2022), and I would be glad to contribute to work in that direction. Are you accepting new PhD students for [term and year]? I have attached my CV and transcripts, and I would be glad to talk at a time that suits you. Thank you for your time. Kind regards, [your name]

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Sergey Mikhaylin

Research

Latest papers

Latest funding

Valorization of turkey cruor through peptic hydrolysis: peptidomic and machine learning approaches for the identification of antimicrobial peptides.

Impact of hydrolysis duration and discoloration on peptide profiles and antimicrobial properties in chicken cruor hydrolysates: Identification of five novel antifungal peptides.

Selective Enrichment of Antibacterial Peptides from Chicken Hemoglobin Hydrolysates by Electrodialysis with Ultrafiltration Membranes (EDUF).

Exploring novel antifungal peptides from peptic hydrolysis of chicken cruor protein via regression-based machine learning approach.

Biocontrol Strategy of Listeria monocytogenes in Ready-to-Eat Pork Cooked Ham Using Peptic Hydrolysates of Porcine Hemoglobin.

Eco-efficiency as a prioritization tool in the reduction of food waste in restaurants.

Postpandemic Evaluation of the Eco-Efficiency of Personal Protective Equipment Against COVID-19 in Emergency Departments: Proposal for a Mixed Methods Study.

How Discoloration of Porcine Cruor Hydrolysate Allowed the Identification of New Antifungal Peptides.

Impact of Pulsed Electric Fields and pH on Enzyme Inactivation and Bioactivities of Peptic Hydrolysates Produced from Bovine and Porcine Hemoglobin.

Impact of Electric Arcs and Pulsed Electric Fields on the Functional Properties of Beta-Lactoglobulin.

Vers une évaluation intersectorielle des systèmes alimentaires territoriaux au Québec : Faisabilité, pertinence et transférabilité

Improving Food Eco-Efficiency in Canadian Food Services: Conceptualizing Meals with Low Greenhouse Gas Emissions, Reduced Waste and Balanced Nutritional Quality

Better local food systems for indigenous communities through collaborative research to support food production and processing by and with the community.

Étude de l'éco-efficience du port de l'équipement de protection individuelle contre la COVID-19 dans les urgences pour un contexte post-pandémique

Valorisation Intégrée des co-produits par des Technologies ALimentaires écoefficientes dans le cadre d'une Économie circulaire (Consortium VITALE)

Procédés électromembranaires appliqués à la valorisation du sang d'abattage: mise au point d'un procédé séquentiel de bioproduction et de séparation sélective de peptides bioactif

High Voltage Electrical Treatments as a tool allowing improvement of the enzymatic hydrolysis of milk proteins

Frequent collaborators

Laurent Bazinet

Ismaïl Fliss

Alain Doyen

Annie LeBlanc

Simon Berthelot

Danielle Martin

Marie-Claude Vohl

Cristina Ratti

Seddik Khalloufi

Diego Mantovani