Wheat is an essential resource for food and animal feed and the demand is increasing due topopulation growth. Wheat is facing a number of challenges worldwide, including the impact ofclimate change, which is causing instability in grain yield and quality. At the same time, there is asocietal demand for decreasing the use of chemical fertilizers and pesticides for environmentalreasons. Added to this are geopolitical disturbances such as the war between Russia and Ukraine,two major wheat producers and exporters.Instability in yield and quality of the production, influenced by the harvest year and cultivation areas,is a major concern for wheat producers and industrial companies in transformation processes, suchas bread-making. The Intergovernmental Panel on Climate Change predicts a worsening of climatechange over the next decades, including a significant rise in mean temperature and more frequentheat waves during crucial wheat-growing periods. Thus, it is essential to improve our knowledge onthe effects of climate change on wheat.Several French research programs aimed at improving the stability of wheat yield and quality in thecontext of global warming. In particular the BreedWheat and HeatWheat programs have exploredthe genetic diversity of wheat and identified varieties resistant or sensitive to moderate heat stressapplied after flowering, in terms of final grain weight. Association genetics was then used to identifychromosomal regions linked to grain weight under heat stress.Moreover, the recently launched ClimaBoul project will compare the effects of post-flowering heatstress on the structure, composition and bread-making quality of grains from varieties withcontrasted resistance to heat and varieties with contrasted bread-making stability. Both experimentsin controlled and field conditions are planned with fine physiological and biochemical analyses duringgrain development.These projects will provide key information to help breeding for new wheat varieties that are moreresistant to heat stress, while maintaining their ability to be processed into French bread products ofstable quality