Its good to know about the course you are sitting, sounds very interesting. My only query would be - 'what conclusion does the course come to regards feeding a manufactured dog food?' - does this come down to actual brands or is it blanket recommendations?
It doesn't recommend anything as it is learning about the science behind every part of anatomy, illnesses, nutrients, behavioural impacts, etc.
Manufactured food - I presume you mean anything that isn't homemade. Not a simple one to answer but I will try.
Homemade is not normally produced by an expert in laboratory conditions so is very likely unbalanced. Animal will survive in but may develop health conditions later in life.
Wet - many branded options with dreadful ingredients in but dog will survive. There are good options out there but it will cost you more as you are buying 72%+ water. Verdict some good some bad, some thrive some survive. Mostly the later!
Dry - Similar to wet loads of brands with poorly digestible ingredients in but overall there is a wide spectrum to choose from. Every talk I go to they focus on digestibility and quality of ingredients. So if you look at the feed rate the less you feed the more digestible it is. Also lots of marketing gimmicks with words like 'full of' or 'chicken & rice' yet only 4% of each present. They also use the term fresh which is the meat value before it is made into a meal. Its the biggest market so the big brands focus on it. Again some good some bad. Good brands and bad.
Raw - another varied feeding regime and is only as good as the expert who made the mix. Misconceptions that dogs are carnivore or are wolves drive this market and raw feeders are vocal and passionate. Dogs need a balanced diet and this can be achieved by raw feeding but there are well documented risks that are debated widely. Yet again good and bad.
Overall theme is all can be good and bad but focus on digestible and balanced diet appropriate to lifestage and lifestyle. A bit more knowledge for the general public would be good but where do you stop as a little info is also open to misunderstanding. All food companies put on what they want within the law so if you add up analytical constituents it rarely = 100% and they don't often give you the percentage of the ingredients. If people don't like seeing eg sodium and they don't have to put it on they won't but it is essential.
Hope that helps without waffling on too much