He was born on September 1, 1958, at Nur Boxh Miaji house in
Feni, Bangladesh. His parents are Abdur Rahman (retired teacher) and Begum Jarifa Khatun (Late).[3]
Poems of Transformation Ashidashak - আশি দশকের কবিতা (2003).
Social Activities
Organised:”Durniti Protirodhe Juba Shangha” in1977
Organised; Dishari Shanscritic Gosthi in 1980
Founded Feni Shahitta Parishad in1993.
Organised a Cultural Organisation Named; Hindowl at Chittagong University Campus
Research
"Difference of Mass in Applying Alternative Method of Cooking Rice"[8] 2012. He advocated to reduce nutritional waste cooking level (NWCL) using Sticky Rice Theory (Pustibhat Tatto). A finding of 13-15% rice[9] wastage was identified in 2012 by applying his invented 'Heat and Weight Method' using excess water in rice at cooking level.[2] From 2024, this theory has been adopted by government education curriculum and included in the textbook Shastho Shurokkha,[10] published by
National Curriculum and Textbook Board(NCTB).
Between 2012 and 2019, he developed a flour combination called OryFoCoT, a relative mixture of wheat flour and rice bran. It has anti-inflammatory properties and reduces gluten levels to tolerable levels.[11][12][13][14]
^রফিক, গাজী. "ভাতের পু্টিগুণ রক্ষায় মাড়ফেলা পদ্ধতি ও বসাভাত পদ্ধিতর পর্যালোচনা". পুরোগামী বিজ্ঞান. বৈশাখ-চৈত্র ১৪১৯, এপ্রিল ২০১৩ (উনত্রিংশতি বর্ষ: প্রথম থেকে চতুর্থ সংখ্যা): ৯১–১০৬ – via বাংলাদেশ বিজ্ঞান ও শিল্প গবেষণা পরিষদ, ঢাকা.
^Rafiq, Gazi (2012). CIRDAP Development Digest (ISSUE 130 ed.). Dhaka: Centre on Integrated Rural Development for Asia and the Pacific (published December 2012). pp. 27–28.
He was born on September 1, 1958, at Nur Boxh Miaji house in
Feni, Bangladesh. His parents are Abdur Rahman (retired teacher) and Begum Jarifa Khatun (Late).[3]
Poems of Transformation Ashidashak - আশি দশকের কবিতা (2003).
Social Activities
Organised:”Durniti Protirodhe Juba Shangha” in1977
Organised; Dishari Shanscritic Gosthi in 1980
Founded Feni Shahitta Parishad in1993.
Organised a Cultural Organisation Named; Hindowl at Chittagong University Campus
Research
"Difference of Mass in Applying Alternative Method of Cooking Rice"[8] 2012. He advocated to reduce nutritional waste cooking level (NWCL) using Sticky Rice Theory (Pustibhat Tatto). A finding of 13-15% rice[9] wastage was identified in 2012 by applying his invented 'Heat and Weight Method' using excess water in rice at cooking level.[2] From 2024, this theory has been adopted by government education curriculum and included in the textbook Shastho Shurokkha,[10] published by
National Curriculum and Textbook Board(NCTB).
Between 2012 and 2019, he developed a flour combination called OryFoCoT, a relative mixture of wheat flour and rice bran. It has anti-inflammatory properties and reduces gluten levels to tolerable levels.[11][12][13][14]
^রফিক, গাজী. "ভাতের পু্টিগুণ রক্ষায় মাড়ফেলা পদ্ধতি ও বসাভাত পদ্ধিতর পর্যালোচনা". পুরোগামী বিজ্ঞান. বৈশাখ-চৈত্র ১৪১৯, এপ্রিল ২০১৩ (উনত্রিংশতি বর্ষ: প্রথম থেকে চতুর্থ সংখ্যা): ৯১–১০৬ – via বাংলাদেশ বিজ্ঞান ও শিল্প গবেষণা পরিষদ, ঢাকা.
^Rafiq, Gazi (2012). CIRDAP Development Digest (ISSUE 130 ed.). Dhaka: Centre on Integrated Rural Development for Asia and the Pacific (published December 2012). pp. 27–28.