John Summers graduated from Toronto (BSc) and Rutgers (PhD). Most of his academic career was spent at the University of Guelph, initially in the Department of Poultry Science and later in the Department of Animal and Poultry Science. His ongoing contacts with industry ensured direct application of his research that was always timely and insightful.
For example, his pioneering work of nutrition and fat deposition in broilers, which is important today, was started in 1974. His research spanned all the major poultry species, and John could always be counted on to ask penetrating questions at poultry and nutrition meetings around the globe.
John was truly one of the pioneers of the golden age of poultry nutrition. Together with his esteemed colleagues, he helped to develop what has become the foundation of our modern strategies of poultry nutrition.