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Gordon Duffley began their career in 2011 as the Suite-level Assistant Director at Advantage Food & Beverage. In 2013, they became an Undergraduate Research Assistant at McGill University. In 2014, they began their Graduate Research Assistant role at the University of Utah, working under Dr. Christopher R Butson. Gordon's thesis revolved around using computational modeling, medical imaging, and clinical data to better understand how and when deep brain stimulation is most effective. In 2020, Gordon joined Q Bio as a Senior Image Processing Engineer, where they developed techniques in image post-processing, segmentation, and quantification. Gordon was responsible for developing production Python code and mentoring junior teammates in best practices in software development, as well as building, testing, and validating approaches against gold-standard approaches.

Gordon Duffley obtained a Bachelor of Science (BSc) in Biology and Computer Science from McGill University between 2010 and 2014. Gordon then went on to pursue a Doctor of Philosophy (Ph.D.) in Bioengineering and Biomedical Engineering from the University of Utah, which they completed in 2020.