The BETTERWHEAT project brings together interdisciplinary partners from science and industry with outstanding expertise in wheat research. By combining state-of-the-art innovative methods of genomics, proteomics and phenotyping of quality traits, the proposed project aims to elucidate the fundamentals of quality traits and their stability in the context of changing environmental and cultivation conditions. In addition to agronomic traits and disease resistance, numerous baking and dough properties will be recorded on a broad set of wheat varieties grown at several locations and combined with state-of-the-art genomics and proteomics approaches as well as climate data. These results allow wheat breeding to be optimized and strengthened in terms of yield, quality and environmental stability, as well as a much more efficient assessment of wheat samples along the value chain, including the development of new wheat products with better ingredients.