An interdisciplinary project regarding the effect of ascorbic acid on bread dough’s physico-chemical properties was proposed to bachelor students in chemistry and food sciences. Such an approach was proposed to develop both scientific and soft skills, in order to prepare students for their future working environment. Together, students deepened their knowledge regarding food science and chemistry. They were then able to plan and design experiments demonstrating the impact of gluten network formation and ascorbic acid influence onto bread dough and finished product characteristics. This way of teaching was very appreciated by students, nevertheless it highlighted the fact that the professors’ investment was considerably high, and that good organization, alignment and preparation prior to the start of this project is key.