This document proposes research into developing an edible food packaging film made from soybean polysaccharide using a blown-film extrusion method. Over 1 billion tons of food are wasted globally each year, which could be reduced through advanced packaging technologies like edible films. Existing SSPS edible films have a short shelf life and are produced at a small scale using solution casting. The proposed research aims to optimize concentrations of cinnamon essential oil and glycerol additives in SSPS films for antimicrobial properties and quality using blown film extrusion, which could enable large scale production. The expected outputs are an efficient manufacturing process for an edible film with antimicrobial properties that extends food shelf life and reduces waste.