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

Certify

To continue digitizing commissioning processes with a focus on a dynamic and interoperable tool, offering web and mobile visualization systems. Throughout 2023, new functionalities were developed for the CERTIFICARE tool, which were validated with Petrobras users.

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...

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...

Equatorial Mobility

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...

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...

Remote sensing monitoring

The project involves not only the development of the system, but also the collection of data and all the necessary steps to adjust and validate specific models for the Foz...

Urban Futurability

To financially analyze the technological initiatives developed in the Urban Futurability Project in order to assist future investments in improvements to Enel São Paulo's electricity distribution network. Financial projections were...

CERTI ECOSYSTEM

LATEST NEWS

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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