Biotransformation is a thing, but if it is beneficial is subjective. My opinion is that it is a waste of dry hops adding them at the start of fermentation under the assumption that biotransformation brings greater benefit than the dry hops would have had they been added later, though if you are in keg within 10-14 days I cannot reliably AB the difference so I try not to let it bother me too much!
I know brewers collecting straight onto their dry hop, using aggressive yeasts at 21-23C for what might as well be a 2 day primary ferment, but allowing 3 days to indicate stable gravity and 'clean up' allowing the tank to build pressure, rousing as much as you dare, dumping the hops and yeast throughout and then chilling and dumping for 3-5 days while force carbing and then package straight off the same tank inside of 10-14 days. For their equipment and process this is probably the best way they can make beer. I can tell the difference if that beer sits in tank for weeks though and for me it isn't a positive one compared to a beer where this was done off of the yeast. Mainly my opinion is because people aim for it, but don't know if the yeast they are using can do it, or really understand what they are trying to achieve and that always annoys me.
There are benefits to hopping during active fermentation, convection mixes them around, warmth helps solubility, fermentation will reduce oxygen pickup, but when I do this I do this as close to the tail end of fermentation as possible to reduce the losses to co2 and limit nucleation. They've got to go in sometime if this is your process! There are benefits to hopping in secondary as well, but if you don't have the tank space and time, ability to control oxygen pickup etc then a secondary is a worse choice.
What I do know is that primary fermentation evolves a lot of co2 and the brewery smells wonderful and that isn't in the beer any more. You can always use more hops though right? I do know that hop oils stick to yeast and that yeast is going down the drain or settling out at the bottom of a keg. I do know I hate yeast bite and consider it a flaw when I encounter it so it has to go down the drain for me. I do know that it seems a waste to dry hop a tank that is going to have 10% run off the bottom later so I try and get that out of the way. I do know that using a lot of dry hops shoots pH up to the point where I can reliably predict final beer pH depending on rate and that good breweries correct for this before package so I try and control for this when 12g/L brings it up to 4.7. I do know hop rockets and cannons exist for a reason, why dissolved oxygen matters for small pack, that cyrohops/oils/extracts exist. Pretty much everything can be deduced from looking at what commercial breweries produce. Think about how you can keep the beer fresh, how you can decrease tank time, remove a processes or get a better result with equipment. Then run it through marketing wonk and consider how the brewers sold the idea to the sales office or owner who then sold it to the retailer who sold it to the customer.
"a small amount of dextrose to lighten the body and allow the hops to really shine!" ( my mash tun is not big enough/I missed my target gravity and needed table sugar) "a limited edition beer featuring fresh fruit in the cask!" (this batch went REALLY wrong and we need to get rid of it) "double dry hopped for an intense hop aroma!" (we dry hop on pitch in primary and later again before transfer or package, or in secondary (we are rich and have lots of tanks), or run it through a hop rocket on the way to conditioning tank (we are REALLY rich)) "drink fresh!" (our oxygen pickup was higher than anticipated) "Bittered with hop extract to reduce vegetative notes then late hopped with massive amounts of citra" (our kettle wasn't built to do hops and we have a separate whirlpool/hop back system and thus our brewery is quite new and we have quite a lot of money)
I'm not a cynic, honestly. One of the joys of home brewing is you can make exactly what you want and your system is relatively cheap and configurable to try out new things and you usually can have the best beer as a goal not the best beer with what I'm using. One of the joys of commercial brewing is commercial pressure, time and the system is expensive and difficult to configure to try new things so you start thinking how can I get more for less, more out of what I've got.
Like I'd love a tank for a 7 day primary fermentation and yeast cropping, 3 day cold crash, a second tank and pressure transfer for dry hopping off the yeast for 5 days with regular rousing, 5 day cold crash, with 2 days of running off and then a third tank for 5 days conditioning, acid treatment and carbonation before packaging. What is that? 3 tanks and 27 days?
Instead it is more like you can do a DDHDIPA you've got two weeks and two tanks.