Dr Aleksandar Petrović is an associate professor at Faculty of Agriculture, University of Belgrade. In 2012, he defended his doctoral thesis in his specific scientific area, the science of fermentation, entitled "Effect of grape processing and vinification on the content of resveratrol in wine", earning the academic title of Doctor of Science in Technological Engineering. Dr Aleksandar Petrović provides teaching and practice in the field of wine technology at all levels of study: bachelor's, master's and PhD. His research interests are primarily related to finding optimal ways of grape primary processing and vinification that result in a high content of biologically active substances in wine with beneficial effects on human health. Within his research, special emphasis is placed on resveratrol, a stilbene compound in wine that exerts positive cardio protective effects, as well as a wider group of phenolic compounds in wine that possess antioxidant activity and participate in the prevention of diseases caused by oxidative stress. Dr Aleksandar Petrović is on the list of lecturers at the highest level (expert evaluator) who can provide training and certify the professional competence of candidates selected as sensory assessors from all categories of sensory wine tasters, according to the regulations issued by the Ministry of Agriculture, Trade, Forestry and Water Management of the government of the Republic of Serbia.