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.

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...

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...

P-260

Improving the energy efficiency of gas heating systems in multi-family buildings. The project implemented Industry 4.0 concepts, using advanced instrumentation and an energy management panel to monitor gas consumption in...

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,...

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

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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