Gazi Rafiq

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]

He studied at the University of Chittagong.[4]

• 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

• "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]

• Writers Foundation Award (2008)
• Shahid Buddhijibi Shriti award (2006)
• Haji Nur Ahamad Shriti award (2006).