Graduate Student Profile: Peter Schmitt, Focus: Improving Turf Racing Surfaces in the U.S.
As a member of Peterson’s research team, first-year PhD student Peter Schmitt is using his engineering education and 10 years of industry experience to improve understanding of turf racing surfaces in the U.S.
After receiving Bachelor’s and Master’s of Science degrees in agricultural and biological engineering from Purdue University, Schmitt spent a decade in industry, specializing in diesel engine drivetrains at Cummins and Linkbelt. When he decided to get a PhD, he knew he wanted to do something that would make a difference.
“Horse racing matters to Kentucky. It matters a lot to the people in the state. It affects the economy, the traditions, the past times,” he said.
He reached out to faculty at the University of Kentucky to gauge the existing research opportunities and was fortuitously introduced to Peterson, who is a professor in the Biosystems and Agricultural Engineering Department.
Turf racing is experiencing a renaissance of sorts in the U.S., with demand for increased starts. Peter’s focus is to examine turf surfaces and establish some understanding of turf qualities from an engineering perspective.
He has started by analyzing soil media and particle size distribution of turf tracks around the country, and he will eventually try to codify the mechanical properties and conditions that make turf racing so popular with owners and racing fans while ensuring that it is the safest possible surface.
“There is very little systematic engineering analysis of turf surfaces, so we are basically starting from scratch. We don’t know the composition—sand, silt, clay—and we need to understand what we are dealing with,” Peter said. “The goal is to make racing safer for the horse and jockey, and the best way to keep the jockey safe is to keep the horse from falling.”
Karin Pekarchik, MS, senior extension associate for distance learning and founder of the UK Female Equestrian Health and Wellness Community of Practice, provided this information.