Centers of Excellence in Innovative Technologies

We contribute innovation, technology, and entrepreneurship to the competitiveness and sustainability of more than 12,000 clients worldwide.

COMPETENCIES IN PRACTICE

Automatic image classification for vegetation management under power grids

The project's main challenges are related to the acquisition and processing of images acquired by nano-satellites, an emerging technology for collecting remote sensing images that still has no well-defined processing protocols and few references in the literature.

BIO Community Synapse

Contribute to forest conservation and the socio-productive inclusion of local Amazonian communities by establishing connections between community enterprises and startups. The project aims to boost the development of bioeconomic production...

MOBEQ

The aim of the project to prepare and introduce Equatorial Energia to the electric mobility market is to carry out a series of studies, technical and business modeling, development of...

TermoDrone

Developing and testing computer vision solutions for monitoring electrical substations. The project had two lines of work. The first line generated prototypes of intelligent cameras to carry out thermographic inspections...

Industrial Robots – Produce Bot

Automating factory structures with a low degree of digital maturity, with the aim of migrating repetitive, tiring and/or dangerous human processes to robotic functions in an affordable way. CERTI's challenge...

EFIC_Roadmap 4.0

Soprano Materiais Elétricos (SME) was looking to improve its manufacturing and industrial automation processes to meet growing market demand and stand out in the Industry 4.0 era. The challenge was...

AIC_P4F

Strengthening impact entrepreneurship in the bioeconomy and a low-carbon economy that generates value from biological diversity and community sovereignty. The project was carried out in partnership between AIC, Earth Institute...

CERTI ECOSYSTEM

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Araucária + Project

In the “Food with History” program, the pine nut was the central theme, contemplating its gastronomic potential and its production in the context of the

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