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

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 chains, generate income and social inclusion while promoting forest conservation.

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...

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...

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,...

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...

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

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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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