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Biological Chemistry is a 2nd semester course. A practical/theoretical project concerning antimicrobial resistance in retail meats was introduced. The students work in groups each responsible for a subtopic. All groups collect meat samples based on criteria defined in the class. The samples are subjected to the same set of experiments. Results are shared between groups; meaning that the groups do not present their own results, but results related to their topic on behalf of the entire class. The concept supported CDIO learning and a better understanding between theoretical and practical aspects was obtained. Moreover, the engagement in laboratory work improved.