Wheat provides about 19% of the food calories and 21% of the protein to the world population. In 2008, the total wheat area grownwas about 224 million ha and with a harvest of 690 million t of grain.The Green Revolution in wheat production, spawned by the development of short-stature, photoperiod-insensitive, high yielding wheat cultivars with host plant resistance to rusts and other pathogens, was able to increase wheat productivity at a 3.6% annual rate in the 1960s and 1970s. However, yield growth in wheat slip to 2.8% from the mid-1980s to the mid-1990s, and to 1.1% since the mid-1990s. In the period leading up to 2020, demand for wheat for human consumption in developing countries is expected to grow at 1.6 % per annum, and for feed at 2.6 % per annum. The global average of wheat yield will have therefore to increase in the coming years at least to 3.5 t ha-1. This yield increase, essential to maintain global food security, requires a continuing supply of improved germplasm and appropriate agronomy in order to sustain enhanced productivity and preserve the natural resource base of the wheat farming. Global warming, as a result of climate change, may negatively affect wheat grain yields -potentially increasing food insecurity and poverty. Wheat breeders will depend on the croṕs genetic diversity and modern genetic enhancement methods (both genomics and transgenics) for improving wheat yield and its stability. They should conservewheat germplasm, study it, add value to it, and share it in enhanced form with clients worldwide. While changes in plant architecture (dwarfism and harvest index), photoperiod response and breeding for host plant resistance (especially for rusts) led to the productivity gains of the Green Revolution, adaptation to climate change (water and heat stresses, emerging pathogens and pests), efficient input use, food safety and quality, are additional global challenges to be tackled to fit newly bred-genotypes into sustainable and improved wheat farming in this 21st Century. © 2011 Nova Science Publishers, Inc.