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

Gemeoss

Petrobras was looking for a more efficient and precise way of monitoring and managing the condition of its subsea equipment, such as pipelines and production equipment, which would assess risks strategically and reduce operating costs.

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,...

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...

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...

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...

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...

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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